6 cups drained and rinsed kidney beans (3/19 oz cans)
2 3/4 cups chicken broth
1 bay leaf
1 teaspoon salt
1/2 cup tubetti or other small macaroni
1/2 teaspoon fresh ground black pepper
can add diced tomatoes also to stretch this also
Instructions
In large pot heat 1 tablespoon oil over modreate heat. Add the sausages and cook until browned about 10 minutes. Remove and set aside. Heat the remaining oil over moderately low heat. Add carrot, onion, celery, garlic and rosemary. Cook, stirring constanly until the vegtables are tender about 10 minutes.
Puree 4 cups of the beans with 1 1/4 cup of the broth in a blender or food processor. Add the puree to the pot along with the remaining 1 1/2 cups of broth, the whole beans, bay leaf, and salt. Bring to a boil. Reduce heat and simmer partially covered for 15 minutes.
Stir in the pasta. Cook the soup over moderate heat, partially coverd, stirring frequently until the pasta is done. 10-15 minutes. Remove the bay leaf, stir in the sausage and pepper. Cook for about 1 minute or until the sausage is heated through.
Pat and I were looking for a recipe that was like the one from Olive Garden. She made this and it is really good.
Originally Submitted
12/24/2009
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