I am so excited for soup weather. I’m not excited for the cold because I loathe it but I am excited to make and eat soup while sitting inside my warm house! This one was a winner.
16 ounces mild sausage
1 (6 oz) can tomato paste
1 onion, chopped
1 1/2 cups celery, chopped
1 1/2 cups carrots, chopped
2 tablespoons garlic, pressed or minced
1 tablespoon oregano
1 (15 oz) can Italian style diced tomatoes, undrained
5 – 7 cups chicken broth
1 (15 oz) can cannellini beans, drained and rinsed
1 (15 oz) can red kidney beans, drained and rinsed
1 cup zucchini, sliced
1 cup yellow squash, sliced
1/2 cup dry ditalini pasta
pesto and shredded Parmesan for garnish
1 In a large stock pot or Dutch oven, brown sausage over medium to medium high heat. Drain fat.
2 Add tomato paste, onions, celery, carrots, garlic, and oregano. Saute for about 5 minutes.
3 Add can of tomatoes and chicken broth. Turn heat to high and bring to a boil then reduce heat to a simmer and cook for 30 – 45 mintues, until veggies are tender.
4 Add both cans of beans, zucchini, yellow squash, and pasta. Bring to a boil again then reduce to a simmer for 10 minutes or until pasta is cooked.
5 Serve with pesto and Parmesan.
recipe adapted from The Food Charlatan