• Capital Garlic Sausage
  • Chicken Broth/ Bouillon
  • Celery
  • Onion
  • Garlic
  • Carrot
  • Green Cabbage
  • Kidney Beans
  • Strained Tomato
  • Sea Salt
  • Black Pepper
  • Grated Cheese
  1. In a pot over medium heat, add 5-6 tablespoons of olive oil. Add about a third of a package of Capital Garlic Sausage, sliced into 1/8th” thick quarter wedges. Also add 2-3 stalks of chopped celery, and carrots of similar size. Saute these until the meat has browned slightly, and the veggies have softened a bit. You can speed up this process by adding a pinch of salt to draw the moisture out of the veggies.
  2. Add in some coarsely chopped onions and green cabbage (similar in size to the celery and carrot pieces. Sauté until all the veggies are softened and the onions are translucent.
  3. Add about a cup of strained tomato sauce to the pot. You may also use crushed tomatoes as an alternative. Make sure there is enough tomato to coat all the meat and veggies in the pan, and cook everything down until the tomato starts to form a thickened paste around everything in the pot.
  4. Top up the soup with as much broth or water with bouillon as you can safely fit in the pot, and season with salt and pepper to taste. Keep in mind, the soup will taste saltier the longer it cooks, so it’s okay if it’s slightly under-seasoned at this point.
  5. Once the soup is boiling, add a half pack of your favourite short noodle pasta. We think Ditali pasta is a good pick, but you can use whatever you have on hand.
  6. When the pasta is nearly fully cooked, add in 5-6 cloves of finely chopped garlic, and one can of washed and strained Kidney Beans to the soup. If you want the garlic to taste milder, you can add it earlier in the process, just after the onions.
  7. Taste before serving, and add salt if necessary. Garnish with grated Parmigiano-Reggiano cheese, and optionally a few drops of your favorite hot sauce.

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