chickpea and sausage minestrone
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3/4 cup uncooked small shell pasta
1 tbsp olive oil
1 link (4 ounce) hot turkey Italian sausage, casing removed
1 cup diced onion
1 cup diced carrot
1/2 cup diced celery
2 tbsp chopped fresh flat-leaf parsley
2 tsp chopped fresh thyme
1/4 tsp crushed red pepper
5 garlic cloves, chopped
1 can (15 oz) unsalted chickpeas, rinsed & drained
1 can (15 oz) fire-roasted diced tomatoes, NOT drained
4 cups unsalted chicken stock (e.g. Swanson)
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
Cook pasta according to package directions, omitting salt and fat; drain.
While pasta cooks, heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add sausage; cook 3 minutes or until lightly browned, stirring to crumble.
Add onion and next 6 ingredients (through garlic); cook 10 minutes.
Add chickpeaks, tomatoes, and stock; bring to a boil. Reduce heat, and simmer 5 minutes.
Stir in pasta, salt, and black pepper; cook 1 minute.
original source: Cooking Light, 12/2013