Saturday, May 07, 2005

Pasta, Sausage and Bean Soup

Pasta, Sausage and Bean Soup (Adapted from Bon Appétit)

2 tablespoons olive oil
16 ounces hot Italian turkey sausage, castings removed
1 1/2 cups chopped onions
1 1/2 cups diced carrots
1 cup chopped celery
3 garlic cloves, minced
1 1/4 teaspoons dried basil
1 1/4 teaspoons dried rosemary
1/2 teaspoon dried rubbed sage
1/4 teaspoon crushed red pepper flakes
5 1/2 cups chicken broth
14.5 ounce can fire-roasted diced tomatoes
15 ounce can kidney beans, rinsed and drained
1 cup dry whole wheat elbow macaroni

In a large Dutch oven, heat oil over medium-high heat. Add sausages and cook, using a wooden spoon to break the meat up, until it begins to brown - about 5 minutes. Stir in onions, carrots, celery, garlic, basil, rosemary, sage and crushed red pepper. Continue to cook until the vegetables begin to soften, about 10 minutes. Stir in broth, tomatoes and beans. Bring to boil, reduce heat and simmer until the flavors have a chance to blend and the vegetables are tender - about about 20 minutes.

Stir in the dry pasta - simmer until tender, about 12-15 minutes. Season to taste with salt and pepper before serving.

Makes about 4-6 servings.

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