INGREDIENTS:32 ozs.canned garbanzo beans, with liquid
1 Tbsp.olive oil
1 lb.hot Italian sausage, casings removed
4 tsps.fresh rosemary, chopped
1 tsp.garlic, chopped
½ tsp. dried, crushed red peppers
16 ozs.canned, diced tomatoes in juice
¼ cuptomato paste
5 cupschicken stock
8 ozs.orecchiette or othersmall pasta
1 ½ cupsParmesan cheese, grated
1 cuptomato juice
to tastesalt and pepperDIRECTIONS:1. Strain liquid from beans into blender. Add 1 cup beans and puree until smooth.
2. Heat oil in large stock pot. Add sausage and cook completely, breaking up with spoon. Add rosemary, garlic and red pepper. Mix in tomato paste, diced tomatoes and juice. Add bean puree, remaining beans and broth.
3. Let simmer 15 minutes on low heat. Add pasta and simmer for additional 30 minutes, stirring occasionally. Mix in grated cheese and season with salt and pepper. SERVINGS:8 to 10 servings From:Eric Filburn, Executive Chef, West Virginia University, Morgantown, WV PHOTO CREDIT:Photo Credit: