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Saturday, October 15, 2011

Pasta, Sausage and Bean Soup

For day #15 of Soup Month we bring you a classic, hearty sausage and bean soup that can be ready to eat in less than an hour.  This is a great soup for a cold winter night when you just can't get warm.  The fire-roasted tomatoes add a bit of smoky flavor and compliments the sausage really well.  Serve with a loaf of crusty French bread and you've got a filling and nutritious dinner.

2 TB  Olive Oil
1 pound Bulk Italian Sausage
1 1/2 cups  Chopped Onion
1 1/2 cups  Diced Carrots
1  Stalk Celery, with leaves, chopped
1 TB  Chopped Garlic
1 tsp  Dried Basil
1 tsp  Dried Rosemary
1/4 tsp  Dried Crushed Red Pepper
1/4 tsp  Dried Sage
5 cups   Low-Sodium Chicken Broth
1 15 oz can  Fire-Roasted Diced Tomatoes with Garlic, undrained
1 15 oz can  Kidney Beans, drained
1 cup  Dry Macaroni, try either macaroni, fusilli or even tortellini shells
Shaved Parmesan Cheese for Garnish

Heat oil in heavy large soup pot over medium-high heat. Add sausage and sauté about 5 minutes until browned, and breaking up the sausage into smaller pieces.

Add onions, carrots, celery, garlic, basil, rosemary, crushed red pepper and sage. Sauté 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 and top with Parmesan cheese on top.  Serves about 8.

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