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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Difficulty: Easy / Preparation Time: 10-30 Minutes / Number of Servings: 6 |
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Directions: In a 5 to 6-quart pan over high heat, break meat into chunks with a spoon. Add onion and garlic and stir often until onion is limp, about 5 minutes.
Add broth, tomato sauce, wine, oregano, pasta, and 2 cups water. Stirring often, bring to a boil and cook until pasta is just tender to bite, abut 10 minutes.
Rinse, drain and coarsely chop arugula. Add arugula and beans to pa
sta minture. Stir occasionally until soup is boiling, about 3 minutes.
Ladle into bowls and add cheese and pepper to taste.
| Ingredients:
1 , casings removed, italian sausages
1 Cup(s) onion,chopped
4 garlic,crushed
1 Cup(s) (8-oz.) tomato sauce
1 Cup(s) (14.5-oz.) chicken broth/stock
1/2 Cup(s) dry red wine
1 Teaspoon(s) dried oregano
8 Ounce(s) dried penne pasta
3/4 (about 10 cups) arugula
2 (15-oz.) cannellini beans, rinsed and drained
1/2 shredded parmesan cheese |
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