pasta, bean, and sausage soup

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It has been fairly cold for the past few weeks and I wanted a nice hearty soup to warm me up so I came up with this recipe after looking through the freezer and pantry. Cooking the pasta in the stock helped give the soup a really nice texture and added a lot of flavour to the pasta.
Servings:
12 to 16
Preparation Time:
1 hour
Tools
  • 4 qt. pot, w/ lid
  • 8 qt. pot, w/ lid
  • cutting board & knife
  • wooden spoon
  • strainer

Ingredients

  • 2 qt. ham stock
  • 1 qt. chicken stock
  • 1 T. kosher salt (only use if stocks are salt free)
  • 1 lb. dry penne pasta

  • 2 carrots, chopped
  • 2 celery ribs, chopped
  • 1 large onion, chopped
  • 1 bell pepper, chopped
  • 1 T. olive oil
  • 1 t. kosher salt

  • 1 lb. cooked sausage, chopped
  • 1 lb. can beans, drained & rinsed

  • fresh ground black pepper
  • red chile flakes
  • dry rubbed sage
  • kosher salt

  • 28 oz. can tomatoes, chopped

  • grated parmesean cheese
  • fresh squeezed lemon juice
Cooking Instructions
  • Boil the ham and chicken stocks in the 4 qt. pot, reduce to a simmer, skim off and throw away any foam on the top of the pot. Stir in the salt and cook the penne pasta in the simmering ham stock for 15 minutes.
  • While the ham stock is coming to a boil and the pasta is cooking - chop the vegetables and cook them in the 8 qt. pot (covered) over medium heat in the olive oil and kosher salt.
  • When the pasta has cooked, add the sausage, beans, pasta, and stock to the 8 qt. pot. Cover and cook over low heat for 15 minutes.
  • Season the soup to taste with the black pepper, red chile flakes, sage, and salt. Cover and cook over low heat for another 15 minutes.
  • Stir in the chopped tomatoes (including juice). Cover and cook for 5 more minutes.
Notes


When serving, top bowls with parmesean cheese and a squeeze of lemon juice.

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