WHITE BEAN AND SAUSAGE SOUP

SERVES 6

This is another delicious bean soup. And, with the use of some canned beans, much quicker than most.

INGREDIENTS

2 teaspoons olive oil

1 pound Italian link sausage, sliced thin

1 cup diced onion

1 large carrot, diced

2 stalks celery, sliced thin

4 large garlic cloves, minced

2 tablespoons flour

3 teaspoons low-salt granulated beef stock

8 cups water

1/2 cup dry sherry or white wine

1 cup uncooked elbow macaroni

1 can (15 ounces) white kidney beans, drained

1 can (7.5 ounces) chick peas, drained

Freshly grated Parmesan cheese

Heat the olive oil in a stock pot or stew pot over medium-high heat. Add the sausage slices and sauté until browned, about 5 minutes. Remove from pot and drain on paper towels. Add the onions, carrots and celery to pot. Sauté for 2 minutes, until slightly softened. Add the garlic and sauté for 1 more minute. Add flour and stir well; cook for 1 more minute. Gradually stir in beef granules. Add water and sherry or wine. Bring to a boil; reduce heat, cover and simmer for 10 minutes. Return sausage to pot. Uncover and bring to a boil. Add the beans and the pasta. Cook for 10 minutes or until pasta is tender. Taste for seasonings. Serve, passing cheese separately.

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