Pasta, Sausage & Bean Soup

Cook Time 45 minutes

Servings 4


 1 ½ tbsp olive oil

115 g Italian Sausage
1 medium onion, chopped
2 large carrots, chopped
4 celery stalks, chopped
3 garlic cloves, minced
1 tspn basil
1 tspn rosemary
½ tbsp red pepper flakes
5 cups reduced sodium chicken broth
1x 410g Ardmona diced tomatoes
350 g canned kidney beans, rinsed
115 g whole wheat macaroni 


 Remove casting from Italian sausage. Heat oil in a large Dutch oven over medium-high heat. Add sausage and saute until beginning to brown, breaking up with back of spoon, about 5 minutes.

Add onion, carrots, celery, garlic, basil, rosemary and red pepper flakes. Saute until vegetables begin to soften, about 10 minutes.

Add broth, tomatoes with their juices and beans. Bring soup to boil. Reduce heat and simmer for 20 minutes.

Add macaroni to soup and simmer until tender, about 15 minutes.

Season to taste with salt and pepper. Enjoy!




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