We’ve been going through a serious food rut lately, getting sick of the meals we tend to eat week in and week out. Tonight as I stood in front of the stove trying to figure out what to cook, I decided soup sounded good. It’s finally gotten colder out (versus the 60-70 degree weather we had over the weekend!), so the thought of something hearty and hot perked me right up.
I quickly took to the Internet to search for “quick easy soup recipes” and found the winner on MarthaStewart.com (of course). I modified it a bit based on what I had, so I’ll share it with you here. It probably took about 30 minutes total and it was soooo yummy!
Quick & Easy Sausage, Bean & Pasta Soup
(modified from Martha’s recipe here)
- 1 package smoked sausage
- 1 small onion
- 20 baby carrots (or so)
- garlic powder
- 1 tsp. dried rosemary
- salt & pepper
- 1 cup elbow macaroni
- 2 cans white beans (I used Great Northern Beans), drained and rinsed
- 2 cans (or 4 cups) chicken stock
- 4 cups water
- 1-2 Tbsp olive oil
- Heat large pot on medium-high and add the olive oil.
- Slice smoked sausage in half lengthwise and then cut into small pieces and add to pot. Cook until sausage is nicely browned, about 8-10 minutes.
- Add diced onions and carrots and cook until it starts to smell amazing, about 5 minutes.
- Add rosemary and garlic (I only had garlic powder and I didn’t measure it – just kind of sprinkled it to cover everything and then stirred it in). Season with salt & pepper and let it cook for a minute or so.
- Add the broth, water, and beans and bring to a boil. Reduce to a simmer and cook for 10 minutes.
- Use a potato masher to smoosh up some of the beans while still in the pot, to help thicken the soup. Add the pasta and cook for about 10 more minutes, until pasta is al dente.
- Serve. YUM.