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[No comments] Pasta Fagioli Soup:

12 ounces sausage, halved lengthwise and sliced 
3 cups chicken broth 
1/2 cup uncooked small seashell pasta 
2 small coarsely chopped zucchini 
1 can stewed tomatoes 
1 teaspoon dried basil 
1 teaspoon dried oregano 
1 can kidney beans, drained 
1/3 cup shredded Asiago cheese 

Heat a large saucepan over high heat. Add sausage; cook 2 minutes, stirring constantly. Add broth and pasta; bring to a boil. Cover, reduce heat, and simmer 4 minutes. Add zucchini and tomatoes; bring to a boil. Cover, reduce heat, and simmer 2 minutes. Stir in basil, oregano, and beans; cover and simmer for 3 minutes or until pasta and zucchini are tender. Sprinkle with cheese.

This soup was very easy to make. No hard-to-chop vegetables involved, unlike most of the soups I've made. Definitely worth the time involved.

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© 1999-2006 Susanna Chadwick.