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Categories:
olive oil sausage onion carrots celery garlic basil rosemary red pepper sage chix broth tomatoes kidney beans elbow macaroni
Viewed: 89 - Published at: 5 years agoIngredients
- 2 tbsp olive oil
- 1 pound sausage casings removed
- 1 1/2 cups chopped onion
- 1 1/2 cups diced carrots
- 1 celery stalk with leaves chopped
- 1 Tbsp chopped garlic
- 1 tsp dried basil
- 1 tsp dried rosemary
- 1/4 tsp crushed red pepper
- 1/4 tsp dreid rubbed sage
- 5 cups canned chix broth
- 1 14-16 oz can diced tomatoes
- 1 15-16 oz can kidney beans, drained
- 1 cup elbow macaroni
Method
- Heat oil in heavy large dutch oven over medium- high heat. Add sausages and saute until beginning to brown, breaking wiht the back of the spoon, about 5 minutes. Add onions, carrots, celery , garlic, basil, rosemary, crushed red pepper and sage. Saute until vegetable begin to soften, about 10 min. Add broth, tomatoes and 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.
