Ingredients
2tbspolive oil
1lbmild Italian sausages
1carrot
1onion
1celery rib
4clovesgarlic
1tspdried rosemary
6cupskidney beans,(57 oz) canned, drained and rinsed
2¾cupslow-sodium chicken broth,canned, or homemade stock
1bay leaf
1tspsalt
½cuptubetti,or other small macaroni
½tspfresh ground black pepper
Preparation
In a large pot, heat 1 tablespoon of the oil over moderate heat. Add the sausages and cook, turning, for about 10 minutes until browned and cooked through. Remove.
When cool enough to handle, halve the sausages lengthwise and then cut crosswise into slices.
Heat the remaining oil in the pot over moderately low heat. Add the carrot, onion, celery, garlic, and rosemary. Cook, stirring occasionally for about 10 minutes until the vegetables start to soften.
Puree 4 cups of the beans with 1¼ cups of the broth in a blender or food processor.
Add the puree to the pot along with the remaining broth, the whole beans, bay leaf, and salt. Bring to a boil. Reduce the heat and simmer, partially covered, for 15 minutes.
Stir in the pasta. Cook the soup over moderate heat, partially covered, stirring frequently, for 10 to 15 minutes until the pasta is done. Remove the bay leaf. Stir in the sausage and the pepper. Cook for about 1 minute until the sausage is warmed through.
Serve and enjoy.
