Recipe - Pasta Sausage And Bean Soup

2 tablespoon Olive oil
1 pound Italian sausagescastings
removed
1 One half cup Chopped onions
1 One half cup Diced carrots
1 Celery stalk with
leaveschopped
1 tablespoon Chopped garlic
1 teaspoon Dried basil
1 teaspoon Dried rosemary
One fourth teaspoon Dried crushed red pepper
One fourth teaspoon Dried rubbed sage
5 cup Canned chicken broth
1 cn (14One half to 16 ounce) minced
tomatoes
1 cn (15 to 16 ounce) kidney
beansdrained
1 cup Elbow macaroni

Heat oil in heavy large Dutch oven over mediumhigh heat. Add sausages and
saute until beginning to brown, breaking up with back of spoon, about 5
minutes. Add onions, carrots, celery, garlic, basil, rosemary, crushed red
pepper and sage. Saute until vegetables begin to soften, about 10 minutes.
Add broth, tomatoes with their juices and beans. Bring soup to boil. Reduce
heat and simmer until vegetables are tender and flavors blend, about 20
minutes. Add macaroni to soup and simmer until tender, about 15 minutes.
Season to taste with salt and pepper. A little grated Parmesan sprinkled on
top is a nice addition. Posted to MMRecipes Digest V4 #084 by
info@yourbestimage.com (Best Image) on Mar 23, 1997