Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Hot or sweet Italian sausage; casings removed |
| 1 large | Onion; chopped |
| 2 \N | Carrots; sliced |
| 1 cup | Sliced mushrooms |
| ⅓ cup | Chopped fresh parsley |
| 2 \N | Garlic cloves; minced |
| 3 cups | Canned beef broth |
| 1 can | Chickpeas; (garbanzo beans), |
| \N \N | ; drained (15 |
| \N \N | ; 1/2-ounce) |
| 2 cups | Water |
| 1 cup | Beer |
| 1 teaspoon | Dried basil; crumbled |
| ½ teaspoon | Ground or rubbed dried sage |
| \N \N | Salt and pepper |
| \N \N | Additional chopped fresh parsley |
Cook sausage in medium Dutch oven over medium-high heat until brown, breaking up with fork, about 7 minutes. Add onion, carrots, mushrooms, ⅓ cup parsley and garlic and cook until onion is translucent, stirring frequently, about 5 minutes. Mix in next 6 ingredients. Simmer 15 minutes.
Season with salt and pepper. Ladle soup into bowls. Sprinkle with additional chopped parsley.
Serves 4 to 6.
Bon Appetit March 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.