Did you know that pork tenderloin contains less fat than boneless, skinless chicken breast? Compare sources of animal protein on the Nutrition Facts Page
Pasta E Fagioli SoupMay 2, 2011
Soups and Stews
4 - 6
- 1 lb500 mLfresh Italian Canadian Pork Sausages, mild or hot, casings removed
- 2 cups500 mLsmall pasta shapes
- 11large onion, chopped
- 22medium carrots, finely chopped
- 11clove garlic, minced
- 1 tsp5 mLEACH dried basil, rosemary and oregano
- 28 oz796 mLcan tomatoes, undrained, chopped
- 2 cups500 mLchicken stock
- 19 oz540 mLcan kidney beans, drained, rinsed
- 2 Tbsp25 mLgrated Parmesan cheese
In large pot of boiling water, cook pasta until tender but firm. Drain. Meanwhile, in large saucepan, cook sausage meat on medium heat about 5 minutes or until browned. Add onions, carrots and garlic; cook 6 minutes longer or until carrots are tender. Add basil, rosemary, oregano, tomatoes and chicken stock. Bring to a boil. Add beans and cooked pasta. Mix gently and simmer 2 minutes. Serve in soup bowls and sprinkle with Parmesan. Freezes well.
Note: Fresh sausage should always be cooked to well done.