PASTA, SAUSAGE AND BEAN SOUP

PASTA, SAUSAGE AND BEAN SOUP

Giorgio Celmo

A little grated Parmesan sprinkled on top is a nice addition.

2 tablespoons olive oil

1 pound Italian sausages, castings removed

1 1/2 cups chopped onions

1 1/2 cups diced carrots

1 celery stalk with leaves, chopped

1 tablespoon chopped garlic

1 teaspoon dried basil

1 teaspoon dried rosemary

1/4 teaspoon dried crushed red pepper

1/4 teaspoon dried rubbed sage

5 cups canned chicken broth

1 14 1/2-to 16-ounce can diced tomatoes

1 15- to 16-ounce can kidney beans, drained

1 cup Piccolini (Mini Penne)

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 pasta to soup and simmer until tender, about 15 minutes.

Season to taste with salt and pepper.

8 servings