Spicy Pasta, Bean, and Sausage Soup |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Great for a cold night! Ingredients:
2 (15 ounce) cans garbanzo beans (chickpeas) |
2 tablespoons olive oil |
1 lb hot italian sausage, casings removed |
4 teaspoons chopped fresh rosemary |
2 cloves garlic, chopped |
1/4 teaspoon dried crushed red pepper flakes |
1/4 cup tomato paste |
5 cups canned low sodium chicken broth |
8 ounces orecchiette (or other small pasta) |
1 1/2 cups grated romano cheese |
Directions:
1. Strain liquid from canned beans into blender.
2. Add 1 cup beans and puree until smooth.
3. Heat oil in large pot over medium heat.
4. Add sausages, rosemary, garlic, and crushed red pepper.
5. Sauté until sausages are cooked through, breaking up with fork, about 8 minutes.
6. Mix in tomato paste.
7. Add bean puree, remaining beans, broth, and pasta.
8. Simmer until pasta is tender and mixture is thick, stirring occasionally, about 30 minutes.
9. Mix in 1/4 cup cheese.
10. Season with salt and pepper.
11. Serve, passing remaining 1 1/4 cups cheese.
12. Makes 4 to 6 (main-course) servings.
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