Hearty Tuscan Pasta and Bean Soup
A satisfying warm soup that is a whole meal in a bowl.
Ingredients
- 6 Hot Italian sausage links (approx. 1½ lbs.)
- 1 tbsp olive oil
- 3 carrots chopped (approx. 1½ cups)
- 2 yellow onion chopped (approx. 1 cup)
- 2 celery stalks chopped
- 4 garlic cloves minced
- 1 zucchini quartered and cut into ½ inch slices
- 28 oz diced tomato (1 large can)
- 29 oz cannellini beans (1 large can)
- 6 cups chicken broth
- 1 tbsp thyme (fresh) minced
- 2 sprigs rosemary (fresh) kept whole
- 12 oz kale chopped
- 8 oz ditalini pasta or small cut pasta of your choice
Instructions
- Remove casings from the sausages, break up the links and brown the sausage meat in a large stock pot, with the olive oil over medium heat. Add onions, carots, celery, and garlic, saute until softened and onions are translucent. Add the zucchini, diced tomatoes continue to saute 2 more minutes and well incorporated.
- Add the chicken broth to the stock pot followed by the fresh herbs with butchers string (to make it easier the remove from the pot later). Bring pot to a slow boil add the chopped, cleaned, kale and reduce to a simmer and cover loosely for 30 mins.
- Meanwhile, cook the pasta in a separate pot until slightly underdone. Drain pasta and add to the soup. Drain and rinse the bean and add to the pot. Mix the soup to insure beans and pasta are well incorporated simmer for 5 more minutes until pasta is al dente and beans are warmed through. Remove tied herb bundle and serve hot,
Nutrition
Calories: 560kcalCarbohydrates: 52gProtein: 26gFat: 30gSaturated Fat: 10gCholesterol: 64mgSodium: 1258mgPotassium: 1001mgFiber: 8gSugar: 6gVitamin A: 8276IUVitamin C: 84mgCalcium: 212mgIron: 6mg
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