By Jade
Serve with crusty artistan-style bread for a warming, simple meal. To make this soup vegetarian, use a meatless sausage and substitute vegetable broth for the chicken broth.
Prep Time: 15 min
Cook Time: 35 min
Total Time: 50 min
Ingredients
- 5 Tbs Olive Oil
- 1 Small Yellow Onion
- 1 Small Carrot, Chopped
- 2 Large Cloves Garlic
- 2 Bay Leaves
- 1/2 Lb. Smoked Sausage, Such As Luganega, Linguiça Or Kielbasa, Cut Into Small Pieces
- 4 Cups (48 Oz) Canned Pink Or Pinto Beans, Drained And Rinsed
- 1 Tbs Tomato Paste
- 9 Cups Chicken Broth
- 1/4 Lb Tubettini, Macaroni Or Other Small Tubular Pasta
- 3 Tbs Minced Fresh Flat Leaf Parsley
- Salt And Freshly Ground Pepper, To Taste
Instructions
- In a large pot over low heat, warm the oil. Add the onion and sauté until fragrant but not colored, about 2 minutes. Raise the heat to medium and add the carrot, garlic, bay leaves and sausage. Cook, stirring occasionally, until the vegetables are softened and the sausage is lightly browned, about 5 minutes. Reduce the heat to medium-low, cover and cook, stirring occasionally, about 3 minutes.
- Stir in the beans and tomato paste. Add the broth and bring to a simmer. Reduce the heat to low, partially cover and cook, stirring occasionally, until the flavors come together, about 15 minutes.
- Add the pasta to the soup and cook, stirring often, until the pasta is not quite al dente, about 2 minutes less than the package instructions. The pasta will continue to cook in the heat of the soup.
- Add the parsley to the soup. Remove the bay leaves and discard. Season with salt and pepper and serve. Serves 6.