Orecchiette, Sausage and White Bean Soup

Ingredients

• •1 tbsp olive oil
• •¼ pound sausage
• •2 medium onions
• •4 eachs garlic cloves
• •14½ oz canned tomatoes
• •15½ oz beans
• •1 sprigs rosemary
• •2 quarts chicken stock
• •1 cup orecchiette pasta
• •1 bell pepper
• •parmesan cheese
• •balsamic vinegar

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Method

From foodista.com — read the original

1. 1Heat olive oil in a large pot and add your sliced sausage (hint...fresh sausage is easier to slice if it is slightly frozen...stick it in the freezer for an hour or 2 before you're ready to slice).
2. 2Brown the sausage well on both sides.
3. 3Add chopped red onion and cook, stirring occasionally for a couple of minutes.
4. 4Stir in garlic and cook for another minute or so.
5. 5Pour in the can of tomatoes.
6. 6Let the mixture cook down for a few minutes, until slightly thickened.
7. 7Add beans (I use the liquid, too), herbs and stock. Stir well and bring to a simmer.
8. 8Once soup has simmered for 10 minutes or so, add in the pasta. Cook ~10 minutes more or until pasta is just al dente. Remember, pasta drinks up your liquid, so you may want to have a bit extra stock, or even just water, on hand.
9. 9Season with black pepper. You probably will not need salt because of your sausage and stock/broth. But taste it just to make sure and add some if you think it needs it.
10. 10Ladle into serving bowls and crack a little more fresh black pepper on top.
11. 11Sprinkle with some chopped parsley.
12. 12Drizzle a bit of balsamic vinegar on and grate some Parmesan over the top.