Pasta, Sausage and Bean Soup

Full disclosure - I haven't made or tried this (I will very soon), but a friend has strongly recommended it and she is a great cook, so I fully trust her!

• 1 T. olive oil
• 1 lb. Italian chicken sausages (mild), castings removed
• 1 1/2 c. chopped onion
• 1 1/2 c. diced carrots
• 1 celery stalk with leaves, chipped
• 1 T. chopped garlic
• 1 t. dried basil
• 1 t. dried rosemary
• 1/4 t. dried rubbed sage
• 5 c. chicken broth
• 1 (14.5 - 16 oz.) can diced tomatoes
• 1 can dark red kidney beans, drained
• 3/4 c. elbow macaroni
• 1 bag baby spinach
• salt and pepper to taste
• A little grated Parmesan sprinkled on top is a nice addition

Heat oil in heavy large Dutch oven over medium-high heat. Add sausages and saute until beginning to brown, breaking up with back of spoon, about 5 minutes. Add onions, carrots, celery, garlic, basil, rosemary and sage. Saute until vegetables begin to soften, about 10 minutes. Add broth, tomatoes with their juices and beans. Bring soup to a boil. Reduce heat and simmer until vegetables are tender and flavors blend, about 20 minutes.

Add macaroni to soup and simmer until tender, about 15 minutes. During the last 10 minutes, add the baby spinach. season to taste with salt and pepper. Serves 8.

Salsa Verde Chicken Soup

Great soup and super easy to make in a crock pot.

- 1 to 1 1/2 lbs. of skinless, boneless chicken
- 32 oz. chicken broth
- 2 jars (16oz each) salsa verde
- 1 can (4 oz.) chopped chilies
- 12 oz. can of corn
- tortilla chips (topper)
- shredded cheese (topper)

Add chicken and 2/3 of the broth to crock pot.
Cook on high for about 3 hrs.
Add salsa verde, corn (drained) and chopped chilies.
Cook on high for 1 more hour (make sure chicken is cooked). If it looks too thin or thick - add more broth and/or salsa. You can add or cumin, salt and pepper to taste, but the broth is usually super salty.

Serve with tortilla chips and cheese in the soup, also good with sour cream and cilantro.