Hearty Tomato Soup with Beans, Vegetarian Sausage & Elbows
Cooking Instructions:
- 1 tablespoon olive oil
- 2 8-ounce packages vegetarian sausage links
- 4 teaspoons fresh rosemary, chopped
- 2-4 garlic cloves, minced
- 1/8-1/4 teaspoon crushed red pepper (optional)
- 1 (24.5-ounce) jar Amy’s Organic Family Marinara Pasta Sauce
- 3 cups vegetable broth
- 15-ounce can kidney beans, rinsed & drained
- 8 ounces (about 2 cups) Lundberg Elbow Brown Rice Pasta
- Grated Romano cheese
Heat oil in large pot over medium heat. Sauté rosemary, garlic, and crushed red pepper. Add sausage links, breaking up into large chunks with a spoon. Add Amy’s Pasta Sauce, beans, and broth. Bring to a boil and add Lundberg Elbow Pasta. Simmer until pasta is al dente, about 7-8 minutes. Serve in bowls, passing grated cheese. Serves 4.