How to make it

  • In a large pot, heat 1 tablespoon of the oil over moderate heat.
  • Add the sausages and cook, turning, until browned and cooked through, about 10 minutes.
  • Remove.
  • When cool enough to handle, halve the sausages lengthwise and then cut crosswise into slices.
  • Heat the remaining tablespoon of oil in the pot over moderately low heat.
  • Add the carrot, onion, celery, garlic, and rosemary.
  • Cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
  • Puree 4 cups of the beans with 1 1/4 cups of the broth in a blender or food processor.
  • Add the puree to the pot along with the remaining 1 1/2 cups broth, the whole beans, bay leaf, and salt.
  • Bring to a boil.
  • Reduce the heat and simmer, partially covered, for 15 minutes.
  • Stir in the pasta.
  • Cook the soup over moderate heat, partially covered, stirring frequently, until the pasta is done, 10 to 15 minutes.
  • Remove the bay leaf.
  • Stir in the sausage and the pepper.
  • Cook until the sausage is warmed through, about 1 minute.

Reviews & Comments 1

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    " It was excellent "
    cuzpat ate it and said...
    Sound good!
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