On cold blustery days my thoughts automatically turn to soups, stews and baked goods. Given my current goal to drop a couple of pounds before the spring, I opted for soup (I may yet churn out some cinnamon buns before the weekend is over). When I consulted my DH for his preference I got an earful of what he didn’t like. Not Chowder. Not split pea. No beans in general. Not Asian. I felt like he was distinctly tying to corner me into chili. But I would not give in. I wished him luck in his dinner endeavor and opted for a hearty, flavorful Sausage, Bean and Pasta soup.
With slippery roads this had to be a soup for which I had all the ingredients. Luckily, this soup fit the bill AND gave me an opportunity to use the home-made chicken stock I had made a few weeks ago. With Leah’s play date fast approaching this had to be quick. I was able to chop everything while the meat browned, threw everything in the pot and let it simmer. Changed out of the pajamas into jeans. Took a deep breath and enjoyed the soup and the snow covered scenery out the back door. Yummy, hearty and with a slight kick!
I love snow days.
The Ingredients:
- 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 elbow macaroni
The method:
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.
