www.monthlymealplanner.com
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 https://sites.google.com/site/elainemccardel/sausageandbeansoupwithpasta |
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| Ingredients: | |||||
| 15 Oz | White Bean | ||||
| 1 Lb | Ground Sausage | ||||
| 1/2 | Onion, Diced | ||||
| 1/2 | Carrot, Diced | ||||
| 3 Tbs | Olive Oil | ||||
| 2 Cloves | Garlic, Minced | ||||
| 15 Oz | Diced Tomatoes, Canned | ||||
| 7 Cups | Chicken Broth | ||||
| 1 Tsp | Thyme, Dried | ||||
| 1 | Bay Leaf | ||||
| 1 Cup | Ditalini Pasta, or any small pasta | ||||
| Parmesan Cheese | |||||
| Salt and Pepper | |||||
| Directions: | |||||
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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, thyme, bay leaf, some salt and pepper and the drained beans (*this is the point to puree the beans if you want to) and the sausage and cover the pot. Cook for 30 - 45 minutes over low heat, at a gentle simmer.
If using dried beans, check for doneness at this point. (If using canned beans, add the pasta now.) If the beans are not soft enough, cover the pot again and cook for another 15 - 30 minutes or until the beans are soft. 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, add some more chicken broth. Serve with grated cheese on top and an extra drizzle of olive oil. Variation: Add a couple of handfuls of fresh chopped greens like spinach, chard, etc. to the last 15 or 20 minutes of cooking time. |
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