Pasta E Fagioli With Italian Sausage |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Made this up today using ingredients I had on hand. Quick, easy, and quite good, actually! See if you like it. You can leave out the sausage if you prefer. Ingredients:
1 (14 1/2 ounce) can cannellini beans (which are white kidney beans) |
1 (14 1/2 ounce) can petite diced tomatoes |
3 cups tomato juice |
4 cups vegetable broth or 4 cups chicken broth |
1/2 lb bulk italian sausage, rolled into . 5 inch balls and cooked through |
1/2 cup small shell pasta (like small shells, ditalini, or orzo) |
1/2 teaspoon thyme |
1/8-1/4 teaspoon cayenne pepper |
1/2-1 teaspoon salt, to taste |
1/2 teaspoon minced garlic or 1/2 teaspoon garlic salt or 1/2 teaspoon garlic powder |
1 bay leaf |
Directions:
1. Combine all ingredients EXCEPT pasta and sausage. Mix well. Bring to a boil, then reduce heat to medium low.
2. In the meantime, cook sausage in small amount of oil until cooked through. Add sausage to soup, and cook for 30 mins over medium low heat.
3. Add pasta; cook until pasta is al dente.
4. Remove bay leaf before serving. Enjoy!
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