b'I N G R E D I E N T S Bean Soup with SausagesPasta e Fagioli con Salsiccie1 pound dried pinto beans4 tablespoons olive oil 6 garlic cloves, thickly sliced teaspoon red pepper flakes Place dry pinto beans in enough water to cover by 3 inches, and soak overnight. 1 tablespoon chopped rosemary Drain and rinse the beans. onion, finely chopped1 small carrot, peeled and diced Pour the oil into a large stockpot and add the garlic, red pepper flakes, rosemary, 1 celery rib, finely diced onion, carrot and celery. Cook over medium heat for 4 to 5 minutes, stirring well. 2 cups tomato sauce Add the tomato sauce, bay leaves and chicken broth and bring to a boil. Add the 2 bay leaves soaked beans and cook for 2 more minutes, stirring well. Reduce heat to simmer 6 cups chicken broth and cook for 1 hours with the lid slightly ajar, stirring every 15 minutes.1 pound sweet Italian sausagesSalt and pepper to taste Meanwhile, place the Italian sausages in a saut pan and cook until browned. Cut the sausages in half, then slice the halves crosswise into -inch slices, so theyare in the shape of a half moon; set aside.pound pasta, such as spaghei or linguine, broken into 1-inch pieces Aer the soup has simmered for 1 hours, transfer 4 cups of soup to a blender and process until smooth. Stir the pured portion back into the remaining soup, add the sausages and cook for 30 minutes more on low heat. If needed, add salt and pepper to taste before serving.If you like, you can addpound of pasta to this soup. Once you add the processed soup back into the pot, break up the uncooked pasta into small pieces and add to the soup with the sausages, then continue to cook as directed.9'