Just a quickie recipe, without much in the way of commentary…
- 2 tsp olive oil
- 6 Italian sausage, casing removed
- 4 cups of chicken broth
- 4 cloves of garlic, minced
- 1 28 oz can of crushed tomatoes
- 1/2 sweet yellow onion, diced
- 1 cup of tube shaped pasta (Ditali Lisci)
- Pinch of crushed red pepper
- 2 15 oz cans of white kidney beans, drained
- 1 tsp of dried basil
- 1/2 tsp of dried oregano
- Sea salt and fresh cracked pepper
- Freshly grated Parmesan cheese for garnish
Heat the olive oil in a large pot over medium heat. Add the diced onion and whip em round till they’ve started to soften. Peel the sausages… just slash the skins and peel em off. Break em up into chunks and cook until they lose all the pink. Add the garlic and let that go while you open the can of tomato, then add the chicken broth and the tomato, keeping out of steam burn range. Unless you want a good facial. Dump in the drained beans and seasonings, then give er a good stir. Simmer for 1-2 hours.
When you are ready to eat, turn it up to a slow boil then add the pasta and cook for however long the box says or until you cant stand not tasting whats making that fantastic smell anymore. Taste the soup and re-season if needed, it should thicken on its own once the pasta is in. Serve with a bit of freshly grated Parmesan cheese on top and a nice crusty bread.
For a freeze ahead dinner, only simmer for about an hour, and do not add the pasta. Divide into meal sized portions and freeze. To finish, defrost and slowly bring up to a boil, then add pasta and cook as directed.