SPICY SAUSAGE AND BEAN SOUP

Ingredients

• 2 cans (19 oz / 540 mL each) chickpeas, rinsed and drained
• 2 cups water
• 1 tbsp olive oil
• 1 lb (0.5 kg) hot Italian sausages, casings removed
• 1 cup chopped onion
• 2 cloves garlic, finely chopped
• 1/4 cup tomato paste
• 5 cups canned chicken broth
• 1 tsp rosemary, crumbled
• 1/2 tsp salt
• 1/4 tsp red pepper flakes
• 2 cups small shell pasta
• 1/2 cup freshly grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• Freshly grated Parmesan cheese

Directions

1. Combine 1 can of chickpeas and water in a blender. Puree until smooth; set aside.
2. Heat oil in a Dutch oven over medium heat. Add sausages and cook, stirring to break up sausages, until browned, about 7 - 10 minutes.
3. Drain off excess fat. Add onion and garlic to pan; saute for 2 minutes. Stir in pureed chickpeas and tomato paste. Add remaining chickpeas, broth, rosemary, salt and red pepper flakes. Bring to a boil.
4. Reduce heat and simmer, uncovered for 10 minutes. May be prepared to this point and refrigerated for up to 24 hours.
5. Reheat soup before proceeding. Add pasta and simmer, uncovered, for 10 - 12 minutes or until pasta is tender.
6. Stir in 1/2 cup Parmesan cheese and parsley.
7. Ladle soup into bowls and top with additional Parmesan cheese.