Remove sausage from casing and lightly brown in a frypan. Drain meat on paper towel. In a 4L saucepan, saute onion and garlic in oil until softened. Add celery, carrot and red pepper. Cook, stirrying frequently for 3 minutes. Add tomatoes and seasonings. Stir in chicken stock, pasta and sausage meat. Bring to a boil and simmer until pasta is cooked (10-15 minutes). Add kidney beans. Simmer 10 minutes, until beans are heated through and flavours are blended. Season with salt and pepper as desired.
I cooked pasta (macaroni) separately and added to bowls when serving. Leftovers were divided and frozen (macaroni divided into ziplocks), and pasta added to soup during last minute of heating.
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|Serving Size: 1 Serving (345g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 95 (42%)|
|Amt Per Serving||% DV|
|Total Fat 10.5g||14 %|
|Saturated Fat 3.3g||17 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 26.9mg||8 %|
|Sodium 592.7mg||20 %|
|Potassium 547.2mg||14 %|
|Total Carbohydrate 21g||6 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 17.6g|
|Protein 11.5g||16 %|
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Calories per serving: 225
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