Pasta, Sausage and Bean Soup
- Preparing Time: -
- Total Time: -
- Served Person: Serves 8
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried rosemary
- 1 cup elbow macaroni
- 1 tablespoon chopped garlic
- 5 cups canned chicken broth
- 1 1/2 cups diced carrots
- 1 1/2 cups chopped onions
- 1/4 teaspoon dried crushed red pepper
- Carbohydrate 25 g(8%)
- Cholesterol 46 mg(15%)
- Fat 22 g(34%)
- Fiber 5 g(19%)
- Protein 15 g(29%)
- Saturated Fat 7 g(35%)
- Sodium 1179 mg(49%)
- Calories 359
Preparation 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.
Preparation 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.
