kalien
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Joined: 9 Oct 2007
Posts: 66
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# Posted: 26 Oct 2007 16:51 � Edited by: kalien
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Here is one of my favorite recipes. It's a hearty enough soup to serve as a meal - just serve it up with some warm crusty bread or focaccia. Enjoy! 
Prep Time: 15 minutes Cook Time: 9-11 minutes Makes: 6 Servings
Ingredients:
6 ounces uncooked Italian turkey sausage links, casings removed
1 cup chopped onion
3 cloves garlic, minced
2 T. chopped fresh sage or 2 t. dried sage, crushed
2 T. chopped fresh rosemary or 1 1/2 t. dried rosemary, crushed
3 14-oz cans low sodium chicken broth
1 15 - 16 oz. can garnazo beans (chickpeas), rinsed and drained
3/4 cup water
1/3 cup tomato paste (1/2 of a 6 oz. can)
3/4 cup uncooked elbow or any other small size multigrain or whole wheat pasta
Freshly ground black pepper
1. In a large saucepan * cook sausage, onion and garlic over medium heat until meat is browned and onion is tender. Stir in sage and rosemary; cook over low heat for 1 minute (do not brown herbs).
2. Stir in broth, garbanzo beans, the water and tomato paste. Bring to boiling. Stir in uncooked pasta. Simmer, uncovered, for 9 to 11 minutes or until pasta is tender. Season to taste with pepper.
* Note: If using a regular saucepan, you may need to add 1 to 2 teaspoons of extra-virgin olive oil to prevent sticking. If using a nonstick pan, no oil is needed.
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