Yield: 1 servings
|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)|
|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.