Spicy Pasta, Bean and Pioneer Sausage Soup

Ingredients

• 2 15- to 16-ounce cans Garbanzo beans (chickpeas)
• 2 tbsp olive oil
• 1 pound Pioneer Jalapeno Patties, cubed
• 4 tsp chopped fresh rosemary/basil
• 2 large garlic cloves, chopped
• ¼ tsp dried crushed red pepper
• ¼ cup tomato paste
• 5 cups canned low-salt chicken broth
• 2 cups small pasta (Orecchiette)
• 1 ½ cups grated romano/parmesan cheese

 

Preparation

Strain liquid from canned beans into blender. Add 1-cup beans and puree until smooth. Heat oil in large pot over medium heat. Add sausage, rosemary/basil, garlic and crushed red pepper. Sauté until sausage are cooked through, about 8 minutes. Mix in tomato paste. Add bean puree, remaining beans, broth and pasta. Simmer until pasta is tender and mixture is thick, stirring occasionally, about 30 minutes. Mix in ¼ cup cheese. Season with salt and pepper. Serve, passing remaining 1 ¼ cups cheese to sprinkle on top.