Green Bean, Sausage and Chickpea Soup

Serves 4

This Italian-inspired bean soup recipe is easy, healthy and delicious. I created it one summer when I had an abundance of green beans in my garden. It makes an ample amount for four people, but leftovers reheat very well. The recipe can easily be halved or doubled. For an equally delicious soup I made that summer, see the Cannellini and Green Bean Soup with Ham and Tomatoes in the similar and related recipes.

Ingredients

• 2 teaspoons olive oil
• 3/4 pound Italian sausage links, cut into 1/2-inch slices
• 1 cup chopped onions
• 3/4 cup chopped carrots
• 1/4 cup chopped celery
• 6 large garlic cloves, minced
• 1 teaspoon fennel seeds
• 2 cans (14.5-ounces each) whole tomatoes, preferably no-salt-added, crushed with fingers, with juices
• 2 cups low-sodium chicken broth
• 6 cups water
• 1 bay leaf
• 1-1/2 pounds green beans, stem ends removed, and snapped into about 1-inch pieces
• 1 tablespoon dried oregano leaves
• Salt and pepper to taste
• 3/4 cup ditalini, or similar small pasta, preferably whole wheat
• 1 can (about 16 ounces) chickpeas, preferably low-sodium, rinsed and drained

Heat a large soup pot over medium-high heat. Add the oil, then the sausage. Sauté until the sausage is lightly browned, about 2 minutes. Reduce heat to medium, add the onions, carrots and celery and cook until the vegetables are softened, about 5 minutes. Add the garlic and fennel seeds; cook another minute. Add the tomatoes, broth, water, and bay leaf. Turn heat to high and bring to a boil. Add the green beans, oregano, salt and pepper. Reduce to medium-low, cover and simmer until beans are crisp-tender, about 30 minutes. (The time needed depends on the size, age and freshness of the beans.) Bring back to a boil over high heat. Add the ditalini and chickpeas and stir well. Reduce to medium-low, cover and simmer, stirring occasionally, until the pasta is tender, about 10 minutes, turning heat lower as needed. Taste for seasoning. Serve immediately or keep warm over very low heat.