Ingredients

The following ingredients have 4 Servings
  • 1 lb spicy Italian sausage, casings removed
  • Olive oil or vegetable oil
  • 2 celery stalks, roughly chopped
  • 1 medium yellow onion, roughly chopped
  • 5 garlic cloves, roughly chopped
  • 8 oz french green beans, trimmed and cut
  • 12 oz frozen artichoke hearts, thawed
  • 2 15 oz cans diced tomatoes
  • 1 tsp dried oregano
  • salt & pepper (small dash to taste)
  • 6 cups low-sodium beef broth
  • 1/2 cup small pasta such as mini Farfalle or elbow macaroni
  • 1 15-oz can chickpeas
  • 1 cup chopped parsley leaves
  • 7 large fresh basil leaves, torn
  • 1/4 cup grated Parmagiano Reggiano

Instruction

  • Spray a non-stick pan with very little oil. Heat the pan on medium-high and brown the sausage until it is fully cooked. Remove from heat and set aside.
  • In a large Dutch oven, heat 2 tbsp of oil and saute the chopped onion and celery for a brief 2-3 minutes or so. Now toss in the chopped garlic; saute for a few more seconds then add the green beans, artichoke hearts, canned tomatoes, dried oregano and a small dash of salt and pepper. Cook on medium-high heat for 5 minutes. Now add the cooked sausage and broth; stir to combine. Continue to cook on medium-high heat for another 10 minutes.
  • Lower the heat to medium-low; cover and let simmer for another 15 minutes.
  • Uncover to add the pasta, chickpeas, and parsley. Raise the heat back to high and cook uncovered for another 8-9 minutes (pasta should cook to al dente).
  • Remove from heat and stir in the fresh basil.
  • Transfer to serving bowls and garnish each with a little Parmaginao Reggiano! Enjoy with a side of your favorite bread.