Fall “What’s in the Refer” Soup

This soup turned out better than expected, so I’ll record it here for possible duplication at a future time…

• 4 mild italian sausages cut into 1/2” rounds
• 1 medium yellow onion roughly chopped
• 1 large carrot roughly chopped
• 1/2 parsnip roughly chopped
• 1 large celery stalk roughly chopped
• 1 qt chicken broth
• 1/4 – 1/3 lb small penne pasta
• 1 can red kidney beans drained and rinsed
• Bay leaf
• Italian seasoning
• Salt and pepper

Brown sausage in olive oil in a heavy bottom dutch oven.  Remove to a plate.  Adjust heat and saute onion and celery until soft and translucent in the same pot.  Add carrots and parsnip and saute for another 5 minutes.  Add sausage back and saute another few minutes.

Add chicken broth, bayleaf and about 1/2 teaspoon italian seasoning.  Bring to a boil, then reduce heat and low simmer covered for about 30 minutes until vegetables are nice and soft.

Uncover, bring back to a low boil and add pasta and kidney beans.  Simmer for about 10 minutes until pasta is done, season with salt and pepper to taste and serve.

14 Hands Hot to Trot red blend was a nice wine to accompany this soup as was a crusty italian bread.