Ingredients
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2 cups sliced dried smoked sausage (can use more or less)
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3 -4 tablespoons olive oil
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1 large onion (quartered or very coarsley chopped)
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3 tablespoons minced fresh garlic
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2 teaspoons crushed red pepper flakes (or to taste, adjust to suit heat level)
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1 1/2 teaspoons dried basil
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1 1/2 teaspoons dried oregano
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6 cups chicken broth (can use half broth and water)
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1 -2 tablespoon chicken bouillon powder (or use 2 small packages OXO chicken boullion powder)
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1 (14 ounce) can diced tomatoes with juice
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1 (14 ounce) can tomato sauce
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1 (15 ounce) can cannellini beans, rinsed and drained
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1 (15 ounce) can navy beans, rinsed and drained
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3/4 cup grated parmesan cheese (can use more)
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2 teaspoons fresh ground black pepper (or to taste)
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2 cups uncooked small shell pasta
Instructions
- In a large pot lightly brown the sausage slices on both sides then remove to a bowl.
- In the same pot heat the oil over medium heat; add in onion and saute for about 5-6 minutes or until softened.
- Add in the garlic, pepper flakes, basil and oregano; cook stirring for 2 minutes.
- Add the sausage back to the pot along with the broth, bouillon powder, diced tomatoes with juice, tomato sauce, both cans of beans, Parmesan cheese and 1-2 teaspoons ground black pepper; stir with a wooden spoon and bring to a simmer over medium heat.
- Reduce heat to low and simmer covered for about 1 hour, stirring occasionally.
- Season with seasoned salt or white salt.
- Meanwhile in another pot cook the small shell pasta until al dente; drain then add to the soup before serving.
- Serve with more Parmesan cheese on the side.