I brought this delicious soup to a friend’s birthday luncheon recently. It’s easy to make, hearty and loaded with all kinds of tasty ingredients, including Italian sausage, carrots, tomatoes, kidney beans, and elbow macaroni.
Since I made the soup the day before I was going to serve it, I did everything up to adding the macaroni (I didn’t want it to soak up all the broth overnight). When it came time to reheat the soup, I brought it to a boil, added the macaroni, and let it simmer for about 15 minutes. I then added a few cups of chopped kale leaves, letting them wilt in the simmering soup. After seasoning the soup with salt and pepper, I let my friends dig in. Note: chicken Italian sausage worked great in this recipe.
Pasta, Sausage and Bean Soup
-recipe from epicurious.com
A little grated Parmesan sprinkled on top is a nice addition. Serves 8.
2 tablespoons olive oil
1 pound Italian sausages, castings removed
1 1/2 cups chopped onions
1 1/2 cups diced carrots
1 celery stalk with leaves, chopped
1 tablespoon chopped garlic
1 teaspoon dried basil
1 teaspoon dried rosemary
1/4 teaspoon dried crushed red pepper
1/4 teaspoon dried rubbed sage
5 cups canned chicken broth
1 14 1/2-to 16-ounce can diced tomatoes
1 15- to 16-ounce can kidney beans, drained
1 cup elbow macaroni
Heat oil in heavy large Dutch oven over medium-high heat. Add sausages and sauté 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. 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.