Minestrone Soup with Tuscan Sausage and Arugula Pesto

1. 1

   To make the pesto, in a food processor, combine the pine nuts and shallot and process until very finely chopped.

2. 2

   Add the remaining ingredients and process until the mixture is as smooth as possible.

3. 3

   Set aside, or cover and refrigerate for up to 3 days.

4. 4

   To make the soup, in a large pot, heat the oil over medium heat.

5. 5

   Add the onion and garlic and saute until wilted, 2 minutes.

6. 6

   Add the carrot, celery, oregano, rosemary, and salt and saute until the vegetables are slightly softened, about 5 minutes.

7. 7

   Stir in the tomato paste, broth, and water, raise the heat to medium-high, and bring to a boil.

8. 8

   Decrease the heat to maintain a gentle simmer and cook, uncovered, until the vegetables are tender and the broth is richly flavored, about 15 minutes.

9. 9

   Add the potato and sausage balls and continue cooking, uncovered, until the potatoes are just soft enough to mash, 20 to 25 minutes.

10. 10

    To serve, ladle the soup into individual bowls.

11. 11

    Top each bowl with 1 tablespoon or so of the pesto.

12. 12

    Pass the remaining pesto at the table.

* Per serving · 4 servings · Values may vary.