1. In a large soup pot, bring the chicken stock to a simmer. 2. Meanwhile, in a skillet, saute garlic with olive oil and rosemary for one minute or until slightly yellow. Add mushrooms and saute until lightly browned. Add sausage and saute for 2 minutes. 3. Add mushrooms and sausage into broth; stir in beans, tomatoes and Barilla(R) Gluten Free Elbows. Cook for half the recommended time on the box. 4. Let the soup rest for ten minutes before serving. Season with salt and pepper. Garnish with parsley and olive oil drizzled on top. ---------------------------------------------------------------------------
Nutrition
Ingredients
