Wednesday, August 19, 2009

Sausage, Pasta & Bean Soup

1 T. olive oil
2 lbs. sausages, sliced into coin size pieces (Aidelle’s Chicken and Apple)
1 T. flour
8 c. chicken broth
1 lg. can diced tomatoes with juice
1 t. dried basil
1 T. oregano
3 zucchini, sliced
½ c. small pasta
1 can beans-drained

Heat olive oil and brown sausage. Stir flour into sausage cook 1 minute and then mix in chicken broth, tomatoes, basil and oregano. Bring to boil. Add zucchini slices and pasta. Lower heat and simmer until pasta is tender.

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