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Barilla® Gluten Free Elbows with Mushrooms, Italian Sausage & Cannellini Beans Soup


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Barilla® Gluten Free Elbows with Mushrooms, Italian Sausage & Cannellini Beans Soup
PREPARATION TIME
45 minutes

DIFFICULTY
Easy

TYPE
First course


TYPE OF RECIPE
Pork


Ingredients for 3 people


½ box Barilla® Gluten Free Elbows
3 quarts chicken stock
3 cloves garlic peeled and minced
4 tablespoons extra virgin olive oil
1 sprig fresh rosemary chopped
4 packages (24-oz) mixed mushrooms
1 pound Italian sausage boiled for 10 minutes and cut into 1/3 inch slices
1 pint cherry tomatoes halved
1 can cannellini beans drained
1 tablespoon fresh parsley chopped
salt and black pepper to taste



Preparation 15 minutes preparation + 30 minutes cooking
1. BRING a large pot of chicken broth to a simmer

2. SAUTE garlic with olive oil and rosemary in a large skillet over medium heat for 1 minute, or until slightly yellow

3. ADD mushrooms and sausage, sauté until lightly browned

4. COMBINE sausage and mushrooms to the broth

5. STIR in beans, tomatoes, and pasta, cook pasta for half of the recommended time on the package

6. REST soup for 10 minutes

7. TOP with parsley and remaining olive oil before serving