Minestrone with Artichokes, Sausage, and Pistachios

This soup was inspired by a seventeenth-century Italian recipe for minestrone containing black truffles and artichokes, an idea so appetizing that I decided to develop a simpler recipe, but one as different from the modern minestrones as the old Italian version was. The seventeenth-century soup called for roast partridge and orange as well, but no pasta. Basically, one should feel free to invent one’s own version. Here’s mine.