This classic Italian soup is loaded with vegetables, beans, pasta and sausage.
1 pound Italian sausage
2 tablespoons olive oil
1 onion, chopped
3 garlic cloves, finely chopped
5 cups chicken broth
1 (28-ounce) can whole tomatoes, chopped
1 (10-ounce) package frozen chopped spinach
1 1/2 cups chopped carrots
1 1/2 cups loose pack frozen green beans
1 1/2 teaspoons crushed dried basil
1/2 teaspoon dried marjoram
1/4 teaspoon red pepper flakes
1 (15.5-ounce) can garbanzo beans, drained and rinsed
3/4 cup uncooked curly pasta
2 cups loose-pack frozen peas
Freshly grated Parmesan cheese for accompaniment
- Prick the skins of Italian sausages; place in a saucepan and cover with water. Bring to a boil, cover and let simmer for 15 minutes or until cooked. Drain, then cut into slices.
- In a saucepan heat oil and lightly brown the sliced sausage. Add chopped onion and chopped garlic cloves; cook for 2 to 3 minutes, or until softened.
- Add chicken broth, chopped whole tomatoes, frozen chopped spinach, chopped carrots, frozen green beans, basil, marjoram, and red pepper flakes. Bring to a boil, reduce the heat, and let simmer, covered, for 10 minutes or until the vegetables are almost tender.
- Add garbanzo beans including the liquid, curly pasta, and peas. Let simmer for 5 to 7 minutes more or until pasta is tender but firm. Serve with the Parmesan cheese sprinkled over individual servings of soup.
Makes 4 to 6 servings.