Pasta and Bean Soup with Sausage

I love Pinterest.  It's one of my favorite ways to spend time when I should be doing other things.  You know, things like cleaning the bathroom or doing the laundry!  It's a place where I go to day dream about how I'd decorate my house if only it were bigger.  Where I get craft ideas for when I have unlimited time and money on my hands.  But it's also a great resource for new recipes.  While I may not have the money for all the great home remodeling ideas and craft ideas I see on Pinterest, I certainly can afford to try a few new recipes here and there.  I mean, we have to eat, right?  

Sometime last year, (according to Pinterest, it was 40 weeks ago) I pinned this recipe for a very yummy looking soup.  At the time, I had some sausage in the fridge that needed to be cooked.  So, like most recipes I try, I ended up changing things around a bit.  We were so pleased with the results, that I didn't take the time to take a picture of the soup.  Which is why I didn't post the recipe until now, 40 weeks later.  

While the original recipe is much easier to make, I like the addition of the sausage and vegetables.  I prepped the veggies earlier in the week, so it was really easy when it came time to throwing the soup together.  

This delicious soup recipe yields 6 hearty portions.  

Pasta and Bean Soup with Sausage

Ingredients

• 1/2 lb. Bob Evan's Zesty Sausage
• 1 large carrot, diced
• 1 red bell pepper, diced
• 1 medium onion, diced
• 1 28 oz. can chopped tomatoes
• 4 tsp. minced garlic
• 1 tsp. dried oregano
• 2 tsp. dried parsley
• 1/2 tsp. crushed red pepper flakes
• 1 1/2 tsp. Italian Seasoning
• 2 bay leaves
• 1 quart chicken broth
• 2 cans kidney beans (15 oz. each), rinsed & drained
• 1 cup small dried pasta, uncooked

Cooking Directions

1. In a large soup pot or dutch oven, cook sausage until no longer pink,over medium heat. Breaking down with spatula as it cooks.
2. Add in vegetables and cook for 3-4 minutes until soft, stirring occasionally.
3. Stir in tomatoes, broth and seasonings. Bring to a boil.
4. Reduce heat. Allow to simmer for 15-20 minutes.
5. Stir in beans and pasta. Continue to simmer until pasta is done.
6. Discard bay leaves and serve.

We enjoyed this soup with a nice crusty loaf of Italian Bread.  Joe topped his with some shredded cheese.

This soup is so tasty and filling and very easy to make.  I can assure you I won't be waiting another 40 weeks to serve this again!