Spicy Bean & Sausage Soup
Cooking Instructions:
- 15-ounce can cannellini beans, drained (kidney or garbanzo beans, optional)
- 1 tablespoon olive oil
- 1 pound Italian sausage, bulk (turkey or chicken sausage, optional)
- 4 teaspoons fresh rosemary, chopped
- 2-4 garlic cloves, minced
- 1/8-1/4 teaspoon crushed red pepper
- 15-ounce can diced tomatoes
- 5 cups canned low-sodium chicken broth
- 8 ounces (about 2 cups) Lundberg Elbow Brown Rice Pasta
- Grated Romano cheese
Heat oil in large pot over medium heat. Add sausage, rosemary, garlic, and crushed red pepper. Sauté until sausage is cooked through and no longer pink, breaking up with a spoon. Add diced tomatoes, beans, and broth. Bring to a boil and add elbow pasta. Simmer until pasta is al dente, about 7 minutes. Serve, passing grated cheese. Serves 4.