Sun Dried Tomatoes Beans Pasta And Sausage Soup Recipes

Steps:

• Heat oil in heavy large Dutch oven over medium-high heat. Add sausages and sauté until beginning to brown, breaking up with back of spoon, about 5 minutes. Add onions, carrots, celery, garlic, basil, rosemary, crushed red pepper and sage. Sauté until vegetables begin to soften, about 10 minutes. Add broth, tomatoes with their juices and beans. Bring soup to boil. Reduce heat and simmer until vegetables are tender and flavors blend, about 20 minutes.
• Add macaroni to soup and simmer until tender, about 15 minutes. Season to taste with salt and pepper.

Steps:

• Rinse and sort beans; soak according to package directions. Drain and rinse beans; discard liquid and set beans aside., In a Dutch oven, saute onions, carrots and fennel in oil until tender. Add garlic, pepper flakes and bay leaves; cook 1 minute. Add broth and beans., Bring to a boil. Reduce heat; cover and simmer until beans are almost tender, about 1 hour. Stir in pasta, tomatoes, parsley and salt. Bring to a boil. Reduce heat; cover and simmer 15 minutes or until beans and pasta are tender. Discard bay leaves. Serve with cheese if desired.

Steps:

• Cook pasta according to package directions for al dente., Meanwhile, in a Dutch oven, cook sausage over medium-high heat until no longer pink, 5-6 minutes, breaking into crumbles. Stir in tomatoes, garlic, fennel seed and pepper flakes; cook 1 minute longer., Add wine. Bring to a boil; cook until liquid is almost evaporated, 1-2 minutes. Stir in cream; cook 1 minute longer. Add spinach; cook and stir just until spinach is wilted., Drain pasta; add to sausage mixture. Stir in 1/2 cup cheese. Sprinkle with crushed croutons and remaining cheese.

Steps:

• Remove casings from sausage; cut into 1-in. pieces. In a Dutch oven, brown sausage over medium heat. Remove sausage with a slotted spoon; drain, reserving 2 tablespoons drippings. Saute onion and green pepper in drippings until tender. Add garlic; cook 1 minute longer., Return sausage to the pan; stir in the remaining ingredients. Bring to a boil. Reduce heat. Simmer, uncovered, for 15-20 minutes or until pasta is tender, stirring occasionally.

Steps:

• Pour 150 ml of water over dried tomatoes and soak for 5 minutes. Drain, but keep the water for further use.
• Sauté onion and sausage in olive oil for about 3 minutes, stirring constantly. Add chopped garlic, stir and continue to sauté for 1 minute.
• Add fresh and dried tomatoes and water, stir and bring to the boil. Stir in pasta, cook over low heat for 7 minutes.
• Add beans and sugar, continue to cook for about 1 minute.
• Stir in fresh thyme and oregano leaves, sea salt, pepper and Parmesan cheese.
• Serve immediately.

Steps:

• In stock pot over medium heat, crumble sausage and cook until no longer pink. If necessary, drain all but 1 tablespoon fat.
• Add onion and saute until softened.
• Add chicken broth, cannellini beans and tomatoes.
• Stir to combine.
• Cover and simmer for 10 to 15 minutes or longer if you need to.
• Enjoy a quick and easy but really delightful meal.
• Serve with crusty bread and fruit salad; I had apples and grapes sprinkled with fresh lemon juice in refrigerator.

Steps:

• Soak beans overnight in enough water to cover by 3 inches.
• Heat oil in a large heavy soup pot over medium heat.
• Add onions, carrots, fennel, garlic, pepper flakes and bay leaves.
• Cover and cook until onions are tender, stirring occasionally, about 10 minutes.
• Add beans and 7 cups stock.
• Increase heat and bring to boil.
• Reduce heat, cover partially and simmer until beans are tender, about 1 hour, 15 minutes.
• (Can be made one day ahead and cover and refrigerate at this point).
• Bring to a simmer before continuing.
• Add pasta and tomatoes to soup.
• Cover partially and simmer until beans and pasta are very tender, adding up to 1 cup stock if too thick, about 15 minutes.
• Add parsley.
• Taste and adjust seasonings with salt.
• Discard bay leaves.
• Ladle soup into bowls.
• Serve, passing cheese seperately.