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one lb sweet or hot bulk Italian sausage (Recipes by ingridients sausage) two large red peppers about four tbsp olive oil two tbsp dry or fresh basil one tbsp oregano (Recipes by ingridients oregano) one medium onion one tbsp minced garlic five cups chicken broth one½ cups pasta (uncooked) one can white kidney beans (Recipes by ingridients beans) (optional) Directions In dutch oven or stockpot, place olive oil, basil,, oregano (Recipes by ingridients oregano) onions, garlic, and sliced red peppers. Roast or sauté for approximately about eight minutes. In separate pan, brown, sausage (Recipes by ingridients sausage) drain well, and add to pepper mixture with chicken broth. Bring to medium boil and cook ten minutes. Add pasta and. beans (Recipes by ingridients beans) Cook until pasta is done, five to about eight minutes. Transfer the spinach (Recipes by ingridients spinach) mixture and a little of the stock to an electric food processor or blender and process until smooth. Easy Recipe Roasted Red Pepper and Sausage Soup. Return the spinach (Recipes by ingridients spinach) mixture to the pot and add the remaining stock. Serve with garlic bread.. Easy Recipe Roasted Red Pepper and Sausage Soup.
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