- 1 (12 ounce) box Barilla® Gluten Free Elbows
- 3 quarts chicken stock
- 3 cloves garlic, minced
- 4 tablespoons extra-virgin olive oil
- 1 sprig rosemary
- 4 (6 ounce) packages mixed mushrooms
- 1 pound Italian sausage, boiled for 10 minutes and cut into 1/3 inch slices
- 1 (15 ounce) can cannellini beans, drained
- 1 pint cherry tomatoes, halved
- Salt and black pepper to taste
- 1 tablespoon parsley, chopped
- In a large soup pot, bring the chicken stock to a simmer.
- Meanwhile, in a skillet, saute garlic with olive oil and rosemary for one minute or until slightly yellow. Add mushrooms and saute until lightly browned. Add sausage and saute for 2 minutes.
- Add mushrooms and sausage into broth; stir in beans, tomatoes and Barilla(R) Gluten Free Elbows. Cook for half the recommended time on the box.
- Let the soup rest for ten minutes before serving. Season with salt and pepper. Garnish with parsley and olive oil drizzled on top.
04/17/2018
recipepes.com
Gluten Free Elbows with Mixed Mushrooms and talian Sausage Soup, recipe
PT15M
PT1H
5
455 calories
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