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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I only know my Italian friends love this and so do we. It freezes extremely well and is easy to make up a huge batch for parties or future dinners. Anything this easy and healthy is something I cook a lot of! With salad and garlic bread, it's dinner in short work. Good additions are chopped onions, fresh Italian parsley, chopped zucchini, roasted red peppers-all sorts of things! But that's the fun of soups and stews, right? Ingredients:
2 (14 ounce) cans garbanzo beans |
1 lb italian sausage, remove the casing |
4 teaspoons chopped fresh rosemary, or |
2 teaspoons dried rosemary |
4 -6 large garlic cloves, chopped |
1 pinch red pepper |
1/4 cup tomato paste |
1 (14 ounce) can italian-style stewed tomatoes |
5 cups chicken broth (canned is fine) |
8 ounces small shell pasta (about two generous cups of shells or elbow macaroni) |
1 -2 cup greens, cleaned chopped (such as spinach, kale or chard leaves) |
1 1/2 cups parmesan cheese (parmagiana) or 1 1/2 cups romano cheese, grated |
Directions:
1. Strain the liquid from the canned beans into a blender (or use a hand blender right in the pot.) Add 1 cup beans and puree until smooth.
2. Add sausages, rosemary, garlic, and red pepper to a large pot. Sauté sausages mashing them up, until cooked.
3. Mix in tomato paste, tomatoes, bean puree, remaining beans, broth, greens, and pasta.
4. Simmer until pasta is tender, stirring occasionally, about 30 minutes.
5. Mix in 1/4 cup cheese.
6. Season with salt and pepper, if needed. Serve with remaining cheese.
7. It's very freezable, but thickens as it stands. Add more broth if you want it thinner.
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