In a large stock pot over medium heat, heat olive oil. Cook sausage
until brown on all sides, about 7 minutes. Remove with a slotted
spoon to a bowl and set aside. Add onions, bell peppers and carrots,
and saute until onions aretranslucent. Add garlic, cook 1 minute
longer.
Add sage, rosemary, salt & pepper to taste and pepper flakes. Stir in
stock, tomatoes, and cooked sausage. Bring to a boil, lower heat and
simmer for 15 minutes. In a medium bowl, mash one can of beans with a
fork and stir into mixture. Stir in remaining beans and pasta.= and
cook additional 10 minutes. If too thick, add chicken stock. Garnish
with parmesan cheese if desired.
Originally Submitted
1/30/2018
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