Ingredients
- 1 Tbsp. olive oil
- 1 1/2 lbs. sweet Italian sausage I use Jennie-o turkey sausage
- 2-3 large carrots finely chopped
- 3-4 ribs of celery finely chopped
- 1 small onion finely shopped
- 1 green pepper finely chopped
- 6 cloves garlic minced
- 1 bay leaf
- 2 sprigs fresh rosemary or 1 tsp dried
- 3-4 sprigs fresh thyme or 1 tsp. dried
- 3-4 sprigs fresh oregano or 1 tsp. dried
- 1/2 tsp. kosher salt
- 1/4 tp. pepper
- 6 c. chicken broth
- 1 can white beans Cannellini or Great Northern
- 1 c. small pasta shells
- shaved Parmesan cheese
Instructions
- In a large soup pot, heat the olive oil over medium-high heat.
- Add sausage (casings removed) and cook, stirring, until browned.
- Add vegetables, herbs, salt & pepper and cook until vegetables are softened (approx. 5 min).
- Add chicken broth, beans, and 2 c. water.
- Cover pot and bring soup to a boil; stir in noodles and simmer until noodles are al dente.
- Discard bay leaf and herb stems.
- Serve topped with Parmesan cheese.
- *Recipe adapted fro Rachel Ray