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| Sausage with Greens Soup |
| Recipe contributed by David Cerasaro |
| Ingredients |
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| Preparation |
| In a 5 QT sauce pan, sauté the onions and garlic; then add 1 1/2 quarts of chicken stock and the broken up pieces of sausage. Cook until sausage is done. Add salt and pepper to taste; crushed red pepper to taste (optional) ; 1 can of chick peas drained; 1/2 lb of your favorite small pasta, and cook until al dente. Add the shredded greens of your choice and in 1 minute your are ready to eat. Spoon into bowls and top with grated cheese and have some crusty garlic bread handy along with a bottle of Barbara d'Asti. |
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