Pasta, sausage and bean soup

8 Servings

Ingredients

QuantityIngredient
2tablespoonsOlive oil
1poundsItalian sausages--castings removed
cupChopped onions
cupDiced carrots
1Celery stalk with leaves--chopped
1tablespoonChopped garlic
1teaspoonDried basil
1teaspoonDried rosemary
¼teaspoonDried crushed red pepper
¼teaspoonDried rubbed sage
5cupsCanned chicken broth
1can(14-1/2 to 16 ounce) diced tomatoes
1can(15 to 16 ounce) kidney beans--drained
1cupElbow macaroni

Directions

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