Minestra With Sweet Sausage - cooking recipe

Ingredients

2 tablespoons extra virgin olive oil
1 lb sweet bulk sausage
1 onion, chopped
3 garlic cloves, chopped
1 (15 1/2 ounce) can cannellini beans
2 bunches escarole, coarsely shredded
salt
pepper
freshly grated nutmeg
1 (32 ounce) container chicken stock
2 cups water
3/4 cup whole wheat penne or 3/4 cup ditalini
2 teaspoons lemon peel, grated
grated pecorino romano cheese, for passing around the table

Preparation

In a soup pot, heat the olive oil over medium-high heat.
Add the sausage and cook until browned, about 5 minutes.
Add the onion and cook until softened, about 2 minutes, then stir in the garlic and cook for 1 minute.
Add the beans and escarole; season with salt, pepper and a little nutmeg.
Add the chicken stock and 2 cups water, cover and bring to a boil.
Uncover the pot, stir in the pasta, lower the heat and cook until the pasta is al dente, 6-7 minutes.
Remove from the heat and stir in the lemon peel.
Top with lots of cheese.