Ingredients

The following ingredients have 7 Servings
  • 3/4 lb. Italian Sausage (sweet or mild)
  • 1 tablespoon olive oil
  • 1 red onion, diced
  • 4 cloves garlic, minced
  • 3 carrots, sliced
  • 8 ounces baby bella mushrooms, sliced
  • 2 celery ribs, sliced
  • 2 - 14.5 ounce cans diced tomatoes
  • 6 cups Pacific Naturals Chicken or Vegetable Broth
  • 2 - 3 cups water
  • 1 can tomato paste
  • 2 bay leaves
  • 1 small stem fresh rosemary, needles removed and minced, about 1/4 - 1/2 teaspoon
  • 1/2 teaspoon fresh thyme leaves
  • 1/2 teaspoon fresh oregano, minced
  • 1 cup dark red kidney beans
  • 1 cup cannellini beans
  • salt and pepper, to taste
  • 1 large bunch swiss chard leaves, chopped (stems discarded)
  • 2 cups uncooked medium shells or ditalini pasta

Instruction

  • Prepare the pasta to al dente according to package instructions.
  • In a large dutch oven, brown the sausage links over medium-low heat until browned on all sides and cooked through, cooking about 3-5 minutes per side.
  • Remove and set aside to cool slightly. When the sausage has cooled, slice into thin rounds.
  • Add olive oil to the pan and heat till shimmering. Stir in the onion and saute until tender, about 5-7 minutes.
  • Add the garlic and saute for another 2 minutes.
  • Add the carrots, mushrooms, and celery. Saute for about 7 minutes. Mushrooms should be tender and the whole mixture fragrant.
  • Stir in the tomatoes, broth, water, and tomato paste. Add the bay leaves, rosemary thyme, and oregano. Return the sausage to the pan.
  • Bring the mixture to a simmer over medium-high heat, then turn down to low and let simmer for 30 minutes, or until the vegetables are tender.
  • Drain the beans and stir them into the soup, season to taste with salt and pepper and add the swiss chard.
  • Let cook until the swiss chard has wilted, then stir in the prepared pasta and serve topped with freshly grated parmesan. (Discard bay leaves before serving.)