Ingredients- 2 tablespoons olive oil
- 1 pound Italian sausages, castings removed
- 2 cups chopped onions
- 2 cups diced carrots
- 4-5 celery stalks chopped, leaves discarded
- 2 tablespoon chopped garlic
- 1 -1/2 teaspoon dried basil
- 1 -1/2 teaspoon dried rosemary
- 1/2 teaspoon dried crushed red pepper
- 1/2 teaspoon dried rubbed sage
- 5 cups canned chicken broth
- 1 14 1/2-to 16-ounce can diced tomatoes
- 1 6-ounce can of tomato paste
- 2 15- to 16-ounce can kidney beans, drained
Always check chicken stock for added wheat gluten. Two known brands that are gluten free are Imagine Organic Free Range Chicken Broth and Kitchen Basics Chicken Stock.
Click here for my recipe for Gluten Free Potato Gnocchi
Preparation
Heat oil in heavy large Dutch oven (I recommend the Le Creuset 7-1/2 Quart Round oven) over medium-high heat. Add sausages and saute until beginning to brown, breaking up with back of spoon, about 5 minutes. Add onions, carrots, celery, garlic, basil, rosemary, crushed red pepper and sage. Saute until vegetables begin to soften, about 10 minutes. Add broth, tomatoes with their juices, tomato paste and beans. Bring soup to boil. Reduce heat and simmer until vegetables are tender and flavors blend, about 20 minutes. Cook gnocchi in salted boiling water and add to soup during last 5 minutes of cooking.
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