Adriana's Cannellini Bean, Sausage And Tomato Soup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 2 quarts chicken stock
• 28 ounces cannellini beans, drained
• 3/4 lb sweet italian sausage
• 28 ounces crushed plum tomatoes
• 2 medium carrots, roughly chopped
• 2 celery ribs, roughly chopped
• 1 onion, roughly chopped
• 7 fresh sage leaves
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 1 bay leaf
• 1 head garlic, halved
• 1/2 lb small shell pasta (preferably for soups)
• extra virgin olive oil
• 1/2 bunch fresh italian parsley, finely minced
• ground black pepper

Recipe

recipe

• 1 directions:.
• 2 put the chicken stock and halved garlic head in a saucepan and simmer for about 15 minutes.
• 3 strain out the garlic, keep warm.
• 4 bring a pot of salted water to a boil for the pasta.
• 5 pour 1/4 cup of olive oil in a large saucepan.
• 6 add the sage, rosemary and thyme.
• 7 warm the olive oil over medium heat to infuse it with the flavor of the herbs for 3-5 minutes.
• 8 add the sausage and cook, breaking up the sausage with a wooden spoon until well browned.
• 9 chop the carrots, celery and onion in a food processor.
• 10 add to the saucepan and cook for 3-4 minutes until the vegetables are softened but not browned.
• 11 stir in the crushed tomatoes, bay leaf, cannellini beans and the chicken stock in the pan with the sausage.
• 12 bring to a simmer and cook for about 15 minutes, stirring occasionally.
• 13 cook the pasta until it is 'al dente', about 6 minutes.
• 14 drain and stir into the soup.
• 15 add the parsley, ground pepper and salt to taste.
• 16 discard the bay leaf and herb sprigs.
• 17 serves 4.
• 18 that's it!