Shelly's Recipe

SPICY PASTA, BEAN AND SAUSAGE SOUP

Category: Soups

2 (15- to 16 oz) cans garbanzo beans (chickpeas)
2 tbsp olive oil
1 lb Italian hot sausages, casings removed
4 tsp chopped fresh rosemary
2 large garlic cloves, chopped
1/4 tsp dried crushed red pepper
1/4 cup tomato paste
5 cups canned low-salt chicken broth
8 oz (about 2 1/3 cups) rotelli or other small pasta
1 1/2 cups grated Romano cheese

Strain liquid from canned beans into blender. Add 1 cup beans and puree until smooth. Heat oil in large pot over medium heat. Add sausages, rosemary, garlic, and crushed red pepper. Saute until sausages are cooked through, breaking up with fork, about 8 minutes. Mix in tomato paste. Add bean puree, remaining beans, broth, and pasta. Simmer until pasta is tender and mixture is thick, stirring occasionally, about 30 minutes. Mix in 1/4 cup cheese. Season with salt and pepper. Serve, passing remaining 1 1/4 cups cheese. Serves 6-8