GREEN BEAN SOUP WITH SAUSAGE, CHICKPEAS AND TOMATOES

SERVES 4 to 6

This soup is easy, healthy and delicious. I first made it when I had an excess of green beans in my garden.

INGREDIENTS

2 teaspoons olive oil

1 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 seed

2 cans (14.5 ounces) whole tomatoes, crushed with fingers, with juices

1 can (14.5 ounces) low-salt 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

1 can (about 16 ounces) chickpeas, 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. Add the onions, carrots and celery and sauté until the vegetables are softened, about 5 minutes. Add the garlic and fennel seeds; sauté 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. Taste for seasoning and adjust as needed. Serve immediately or keep warm over very low heat.

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