This delicious recipe gets a 4 spoon rating from our test kitchen!
8 oz lite kielbasa or turkey sausage, cut in half lengthwise and sliced
1 small onion, diced
1/2 green bell pepper, diced
3 cloves of garlic, chopped
1 Tablespoon olive oil
4 cups water
3 chicken bouillon cubes
2 cups carrots diced
1 cup celery diced
2 (14.5 oz) cans Italian diced tomatoes, undrained
1 can cannellini or Great Northern beans, rinsed and drained
1 cup dry farfalle (bowtie) pasta
Directions:
Brown sausage in bottom of soup pot. Remove and set aside. Add olive oil, onion, green pepper, and garlic to same pot, stirring to scrape up any brown bits from pot. (This deglazes the pan and will add great flavor) Cook on medium heat until onion and green pepper are tender. Add water, bouillon cubes, carrots and celery to pot. Bring to a boil and cook for 8-10 minutes or until carrots and celery begin to get tender. In a seperate saucepan bring water to boil for pasta. Salt water, add pasta and cook for about 5-7 minutes. You still want pasta to be somewhat firm, it will finish cooking in the soup. Add tomatoes and sausage to soup and reduce to simmer for 5-10 minutes. Add beans and pasta and simmer for 10 minutes or until ready to serve. Soup is even better reheated the next day!
