This soup some crusty bread and a side salad make a wonderful meal for a cold winter night. Enjoy with so much love, Catherine
Ingredients
2 pounds of Kielbasa Sausage
29 oz. can of Chick Peas — drained
1 box of your favorite macaroni
1 pint of cherry tomatoes — halved
1/2 cup of fresh parsley — chopped
1 onion — sliced
1 cup of baby carrots — sliced
5 cloves of garlic — chopped
5 stalks of celery — chopped
2 Jalapeño’s — chopped with seeds
1/2 cup of crushed tomatoes
4 cups of chicken broth
Olive oil
Grated Romano cheese
Preparation
1. Heat griddle and grill the Kielbasa Sausage then cut into pieces and set aside.
2. In a large sauce pot heat olive oil and add the onion, garlic and celery. Sauté until the onion is clear. Add the halved tomatoes, Jalapeño and carrots and continue to sauté for two or three minutes. Add the crushed tomatoes, parsley and sausage and toss. Add the chicken broth and the chick peas and simmer on low for about 10-12 minutes.
3. While the soup is simmering prepare the macaroni as directed.
4. In a soup bowl place some macaroni and top with the soup. Add a drizzle of olive oil and grating cheese.
Credit: Foodista
