| 1 |
pound
sweet Italian sausage, casings removed |
| 1 |
medium
onion, chopped |
| 1 |
large
clove garlic, crushed |
| 1 |
28-ounce
can whole tomatoes |
| 1 |
teaspoon
dried oregano |
| 1 |
teaspoon
dried basil |
| 5 |
1/2
cups chicken broth |
| 1/2 |
pound
escarole, cleaned and coarsely chopped |
| 4 |
ounces
uncooked tiny farfalle (about 1/2 inch, preferred) or ditalini
(small tubes) |
| 1 |
16-ounce
can cannellini beans (with liquid) |
|
|
|
In
a 5-quart stock pot coated with DuPont SilverStone® non-stick,
brown sausage over medium-high heat, breaking it up with a spoon.
Add onion and garlic; sauté 3 minutes. Stir in tomatoes with
their liquid, breaking up the tomatoes with a spoon. Stir in broth.
Bring the soup to a boil. Add escarole, cover and simmer about 15
minutes.
Meanwhile,
cook the pasta al dente; drain and add to the soup, followed by
the beans in their liquid. Heat through and serve.
|
|
