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.
