Whiskadoodle
Executive Chef
Spicy Italian Sausage and Bean Soup
1/2 lb (8 ounces) fresh spicy italian sausage, casing removed
1 c onion, chopped
1 c celery, chopped
3 c (24 ounces) chicken broth
1 can(s) (14 1/2 ounces) diced italian style tomatoes, undrained
1/2 c water
1/2 c uncooked elbow macaroni
1 can(s) (15 ounces) cannellini beans, rinsed and drained
2 Tbsp fresh italian parsley, snipped
grated or very thin slices parmesan cheese
(a healthy pinch of Italian herbs)
In a 5- quart Dutch oven cook and crumble sausage, onion and celery until sausage is no longer pink and vegetables are tender; drain excess grease. Add broth, tomatoes and water; bring to a boil.
Stir in macaroni. Return to boil; reduce heat. Simmer uncovered for 12 minutes or until pasta is tender. Stir in beans and parsley; heat through. Serve with grated Parmesan cheese.
1/2 lb (8 ounces) fresh spicy italian sausage, casing removed
1 c onion, chopped
1 c celery, chopped
3 c (24 ounces) chicken broth
1 can(s) (14 1/2 ounces) diced italian style tomatoes, undrained
1/2 c water
1/2 c uncooked elbow macaroni
1 can(s) (15 ounces) cannellini beans, rinsed and drained
2 Tbsp fresh italian parsley, snipped
grated or very thin slices parmesan cheese
(a healthy pinch of Italian herbs)
In a 5- quart Dutch oven cook and crumble sausage, onion and celery until sausage is no longer pink and vegetables are tender; drain excess grease. Add broth, tomatoes and water; bring to a boil.
Stir in macaroni. Return to boil; reduce heat. Simmer uncovered for 12 minutes or until pasta is tender. Stir in beans and parsley; heat through. Serve with grated Parmesan cheese.