Sausage and Pasta Soup

Yield: 8 servings INGREDIENTS

2tablespoons extra-virgin olive oil 1 pound sweet Italian sausage (if only serving adults, you can opt to use half sweet and half hot sausage), casings removed

1 large yellow onion, chopped

1 1⁄2 cups diced, peeled carrots 2diced celery stalks

Pinch dried red pepper flakes 1 tablespoon dried Italian seasoning or herbes de Provence

1 (14- to 16-ounce) can diced tomatoes, undrained

7 cups chicken broth

1 (15- to 16-ounce) can kidney beans, drained 11⁄2 cups dried orecchiette, see cook’s notes

Salt and freshly ground black pepper to taste

2 tablespoons chopped fresh parsley Garnish: grated Parmesan cheese Cook’s notes: I like to use small orecchiette pasta, a shape that is said to resemble piglet ears. I usually buy the DeCecco brand and look for the number 91 on the box. Numbers on pasta labels, known as the “cut number” in the industry, relate to the shape, length or width of the extruder used to shape the pasta. If desired, substitute another variety, such as fusilli or farfalle.

PROCEDURE

1: Heat 2tablespoons oil in a heavybottomed soup pot or Dutch oven on medium-high heat. Add sausage and break into bite-size pieces using a spatula, cooking 5minutes and stirring occasionally. Add onion, carrots, celery, pinch of dried red pepper flakes and dried Italian seasoning or herbes de Provence, Cook, stirring occasionally, about 8minutes.

2: Add diced tomatoes, broth and kidney beans; bring to simmer and reduce heat to medium or medium-low. Simmer gently for 15minutes.

3: Meanwhile, bring a pot of salted water to a boil in a separate pot. Add 1 1⁄2 cups orecchiette and cook according to package directions; drain. Add pasta to soup; add chopped parsley. Season with salt and freshly ground black pepper to taste; top each serving with grated Parmesan cheese.

Source: “Eat Vegan Before 6:00,” by Mark Bittman (Clarkson Potter, $26)