Thanks to hurricane Sandy, we are all hunkered down inside enjoying a very rare lazy afternoon. With the constant sound of chilling rain pelting the house, it seemed like a good day for a hearty bowl of soup.
Not wanting to leave the house, I used staples I found in the freezer and pantry. Feel free to make your own adjustments depending on what you have on hand. For pasta I used mini conchiglie (sea shells), but a ditali or elbow chifferi pasta would work as well.
You can use either pork or lamb sausage. And by all means, substitute in fresh herbs if you have them. This recipe can also be easily made into a hearty vegetarian dish if you prefer.
- 1 pound bulk Italian sausage
- 4 stalks celery, chopped
- 2-3 garlic cloves, diced
- 2 – 28oz cans diced tomatoes
- 2 – 15.5oz cans white beans
- 12 cups chicken stock
- 2 cups uncooked pasta
- 1 tablespoon dried parsley
- 1 tablespoon Italian seasoning
- ½ teaspoon crushed red pepper flakes
- Fresh ground pepper, to taste
- Cook sausage over medium heat until brown. Drain fat. Add diced celery and garlic. Continue cooking until celery is almost translucent.
- Add tomatoes, beans, chicken stock, pasta, and seasonings. Stir.
- Reduce heat to low and let simmer for 1 hour. Serve with rustic bread, a salad or grilled cheese.