Sausage and Vegetable Soup
Serves 4 to 6
This Italian-inspired vegetable soup recipe came from my mother. It is quick, easy and very good. The small amount of sausage adds a lot of flavor but not a lot of fat.
- Olive oil, about 1 tablespoon
- 1/2 pound hot or sweet Italian sausage links, cut into 1/2-inch slices
- 2 cups chopped onions
- 1 cup sliced celery
- 1/2 medium green bell pepper, diced
- 2 cups diagonally sliced carrots
- 5 large garlic cloves, minced
- 1 can (about 15 ounces) cut green beans, drained (see notes below)
- 1 can (about 15 ounces) canned corn, drained
- 1 can (about 15 ounces) chickpeas, rinsed and drained
- 6 cups low-sodium chicken broth
- 1 can (14.5 ounces) diced tomatoes with juices
- 1 bay leaves
- 1-1/2 teaspoons dried basil
- 1-1/2 teaspoons dried oregano
- 1/2 teaspoon ground marjoram
- Salt and pepper to taste
- 1 cup (4 ounces) ditalini or other small pasta
Lightly coat or spray the bottom of a large soup pot with oil. Heat over medium-high heat. Add the sausage and cook until browned. Remove excess fat from pan, leaving a light coating. Add the onions, celery, green pepper and carrots; sauté about 2 minutes. Add the garlic and sauté another minute. Add the remaining ingredients except the pasta. Bring to a boil, reduce heat to medium-low and cook until the vegetables are tender, about 30 minutes. Add the pasta, bring to a boil and cook until pasta is tender, about 8 minutes. Taste for seasoning and serve immediately.
Notes: I prefer to use all low-sodium or 'no salt added' canned products. You can substitute 2 cups frozen green beans and/or corn for the canned. Additionally, whole wheat pasta works very well in this soup.