Roasted Red Pepper Soup with Sausage and Chickpeas
Suave and hearty, this soup makes a perfect one-dish supper. A bit of smoked paprika adds resounding depth.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.applegate.com.
Cooking tools:
- Immersion blender
- Blender
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Ladle
- Colander
- Soup bowl
- Airtight container
- Refrigerator
- Freezer
Ingredients
- 3 tablespoons extra-virgin olive oil, divided
- 2 ribs celery, chopped
- 1 large onion, chopped
- 1 carrot, chopped
- 2 cloves garlic, chopped
- ½ teaspoon smoked paprika, or to taste
- 1 (12-ounce) jar roasted red peppers (packed in water), drained and chopped
- 4 cups chicken stock
- Salt
- freshly ground black pepper
- 2 Applegate Organics® Sweet Italian Sausage, sliced
- 1 (15-ounce) can chickpeas, rinsed and drained
- ½ cup ditalini or other short, tubular pasta
- 1 tablespoon finely chopped fresh parsley leaves
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