Protein Boost | Sausage Meat Minestrone
with White Beans & Orzo
Cooking time
30 minutes
Servings
2/4
Calories
830 /serving
A traditional Italian minestrone contains a wallop of hearty ingredients, and no meat. Give your version a protein boost with sausage meat and build up the soup with white kidney beans and grains of orzo pasta, plus butternut squash and leafy greens, all tinged with vivid tomato and olive flavours.
We will send you:
- 250g Canadian-raised mild Italian pork sausage meat
- 200g Diced butternut squash
- 2 Garlic cloves
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Celery stalk
- 1 Onion (or shallot)
- 398ml White kidney beans (canned)
- 100ml Tomato sauce
- 140g Orzo
- 30ml Vegetable demi-glace
- 7.5g Olive Branch spices (garlic, red pepper bell, dried black olives, basil, oregano, salt, parsley, lemon powder (maltodextrin, lemon puree, citric acid, sugar, lemon juice), canola oil, black pepper, cellulose fiber (anti-caking agent))
Contains: Sulphites • Wheat
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
24 g
Saturated Fat
7 g
Sodium
1550 mg
Total Carb
115 g
Sugars
16 g
Protein
45 g
Fibre
21 g
Preparation
Mise en place
- Halve, peel and small-dice the onion.
- Thinly slice the celery crosswise.
- Drain and rinse the kidney beans.
- Mince the garlic.
Start the minestrone
- In a medium pot, heat a drizzle of oil on medium.
- Add the celery, squash, onion and garlic.
- Sauté, 3 to 4 min., until beginning to soften; season with the spices and S&P.
Continue the minestrone
- To the pot, add the orzo, demi-glace, tomato sauce, kidney beans, 4 cups water (double for 4 portions) and S&P; bring to a boil.
- Reduce the heat to medium and cook, stirring occasionally, 8 to 9 min., until the orzo is al dente.
FInish the minestrone
- To the pot, add the spinach and cook, stirring occasionally, 2 to 3 min., until combined and warmed through; season with S&P.
Plate your dish
- Divide the minestrone between your bowls. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
