Monday, November 26, 2012

Sausage and Bean Soup with Pasta

This is the soup I mentioned wanting to make in this post.  It was very good, and perfect to make nowadays, since it has been very cold and windy outside.  It's also pretty healthy!  Sorry I'm making this such a short mind is totally distracted by the fact that I want to get the Christmas decorations out...and possibly go buy some new ones.  :)

Sausage and Bean Soup with Pasta
Source: Slightly adapted from The Italian Dish

1 15-ounce can of white beans, drained
1 pound ground sausage- turkey or pork (I used turkey sausage)
1/2 medium onion, diced
1/2 medium carrot, diced
3 tablespoons olive oil
2 garlic cloves, minced
1 15-ounce can diced tomatoes
6 to 8 cups chicken broth
1/2 teaspoon Italian seasoning
salt and pepper
1 cup ditalini pasta, or any small pasta
grated Parmigiano Reggiano cheese

In a large pot, brown the sausage. Remove from pot. If there is a lot of fat left in the pot, pour this out but do not wipe out pot. Add onion, carrot and olive oil and saute for 2-3 minutes until soft. Add garlic and saute about a minute more. Add the tomatoes, 6 cups of the chicken broth, Italian seasoning, some salt and pepper, the drained beans and the sausage and cover the pot. Cook for an hour over low heat, at a gentle simmer.  Add the pasta and cook, uncovered, until the pasta is tender. Check the seasoning and add more salt and pepper to taste. If the soup is too thick for your liking, you can add more chicken broth.
Serve with grated cheese on top.

No comments:

Post a Comment