SAUSAGE AND VEGETABLE SOUP

SERVES 6

This recipe is my mother's and it is very good. You can use more vegetables, beans or pasta for a thicker chowder. The small amount of sausage adds a lot of flavor.

INGREDIENTS

Olive oil or cooking spray

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 pepper, diced

2 cups diagonally sliced carrots

5 large garlic cloves, minced

1 can (14.5 ounces) cut green beans, drained

1 can (15 ounces) garbanzo beans with the liquid

2 cups canned or frozen corn

3 cans (14.5 ounces each) low-salt chicken broth

1 can (14.5 ounces) whole tomatoes with juices, chopped

2 small 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) uncooked 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 if desired. 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 5 to 10 minutes or until pasta is tender.

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