2 15- to 16-oz cans garbanzo beans (chickpeas) [or 1 can chickpeas, 1 can cannellini]
2 T olive oil [more if using turkey sausage]
1 pound Italian hot sausages, casings removed [turkey sausage worked just fine]
4 teaspoons chopped fresh rosemary
2-3 garlic cloves, chopped [maybe 3]
1/4 t dried crushed red pepper
1 28-oz can of diced tomatoes instead
4-6 c canned low-salt chicken broth
8 oz orecchiette (little ear-shaped pasta) or other small pasta [elbow works well]
3/4 - 1 c grated Romano cheese
2 T olive oil [more if using turkey sausage]
1 pound Italian hot sausages, casings removed [turkey sausage worked just fine]
4 teaspoons chopped fresh rosemary
2-3 garlic cloves, chopped [maybe 3]
1/4 t dried crushed red pepper
1 28-oz can of diced tomatoes instead
4-6 c canned low-salt chicken broth
8 oz orecchiette (little ear-shaped pasta) or other small pasta [elbow works well]
3/4 - 1 c grated Romano cheese
Strain liquid from canned beans into blender. Add 1 cup beans and puree until smooth. Heat oil in large pot over medium heat. Add sausages, rosemary, garlic, and crushed red pepper. Sauté until sausages are cooked through, breaking up with fork, about 8 minutes. Mix in tomato paste. Add bean puree, remaining beans, broth, and pasta. Simmer until pasta is tender and mixture is thick, stirring occasionally, about 30 minutes. Mix in cheese. Season with salt and pepper.
Put a handful of fresh spinach in each bowl, ladle soup onto spinach. Let stand a minute and serve.
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