Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Olive oil |
| 1 pounds | Italian sausages--castings removed |
| 1½ cup | Chopped onions |
| 1½ cup | Diced carrots |
| 1 \N | Celery stalk with leaves--chopped |
| 1 tablespoon | Chopped garlic |
| 1 teaspoon | Dried basil |
| 1 teaspoon | Dried rosemary |
| ¼ teaspoon | Dried crushed red pepper |
| ¼ teaspoon | Dried rubbed sage |
| 5 cups | Canned chicken broth |
| 1 can | (14-1/2 to 16 ounce) diced tomatoes |
| 1 can | (15 to 16 ounce) kidney beans--drained |
| 1 cup | Elbow macaroni |
Heat oil in heavy large Dutch oven over medium-high heat. Add sausages and saute until beginning to brown, breaking up with back of spoon, about 5 minutes. Add onions, carrots, celery, garlic, basil, rosemary, crushed red pepper and sage. Saute until vegetables begin to soften, about 10 minutes.
Add broth, tomatoes with their juices and beans. Bring soup to boil. Reduce heat and simmer until vegetables are tender and flavors blend, about 20 minutes. Add macaroni to soup and simmer until tender, about 15 minutes.
Season to taste with salt and pepper. A little grated Parmesan sprinkled on top is a nice addition. Posted to MM-Recipes Digest V4 #084 by info@... (Best Image) on Mar 23, 1997