Sausage, Mushroom, And Chickpea Pasta Fazool

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 6 italian sausages (about 1 1/2 lb.)
• 2 tablespoons extra virgin olive oil
• 1 large onion, finely chopped (about 1 1/2 cups)
• 2 -3 large garlic cloves, minced
• 1 teaspoon fresh rosemary leaf
• 10 ounces mushrooms, sliced through the stem
• 6 cups water
• 2 cups canned crushed tomatoes
• 1 teaspoon coase sea salt
• 1/2 teaspoon fresh ground black pepper
• 4 cups cooked chickpeas (or two 16 oz. cans, drained)
• 6 cups cooked small macaroni noodles or 6 cups rice

Recipe

• 1 in large pot, combine the sausages and oil; brown the sausage on all sides over low to medium heat, turning often.
• 2 remove sausages and set aside; pour off all but 1 tablespoon fat.
• 3 saute the onion in the same pot, over medium heat, until wilted and the browned bits on the bottom of the pot have become syrupy, 3-5minutes.
• 4 stir in the garlic and rosemary; stir/saute for another minute, until both smell profusely.
• 5 stir in the mushrooms and saute until mushrooms have exuded their liquid and have become limp and tender.
• 6 add in water, crushed tomatoes, salt, and pepper; stir well, cover, and bring to a boil over medium heat.
• 7 whil waiting for soup to boil, cut the sausages into 1/4-inch thick slices.
• 8 when the soup boils, decrease heat, uncover, and let simmer gently for 5 minutes.
• 9 stir in the drained chickpeas; return to a simmer.
• 10 stir in the sliced sausages and turn off the heat; serve piping hot in flat bowls over macaroni or rice.
• 11 can be refrigerated for several days; can be frozen for up to six months.