I am getting so excited for the Food Buzz Fest this weekend.  I will blog about it when I return, but will not blog while I am at the event.  In preparation for being gone, I decided to make a soup that can be reheated for the boys.

This is a takeoff from the traditional Pasta Fagoli soup, which translates into pasta with beans.

Ingredients

Six servings

6 PP per serving

• 2 Sicilian Chicken sausages, removed from the casing
• 4 cups vegetable broth
• 1/2 cup uncooked mini penne
• 2 cups coarsely chopped zucchini (about 2 small zucchini)
• 2 cups V8 Juice
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• salt and fresh ground pepper to taste
• a splash of tabasco sauce (if you like it spicy)
• 1 (10-ounce) can kidney beans, rinsed and drained
• 4 ounces shredded Asiago cheese

Directions

Heat a large saucepan over high heat.

Add sausage; cook 4 minutes, stirring constantly.

Add broth and pasta; bring to a boil.

Cover, reduce heat, and simmer 4 minutes.

Add zucchini and V8; bring to a boil. Cover, reduce heat, and simmer 4 minutes. Add tabasco sauce (optional)

Stir in basil, oregano, and beans; cover and simmer for 2 minutes or until pasta and zucchini are tender.

Sprinkle with cheese.

Now if the weather would cooperate with my cooking, everyone will be shouting, SOUPS ON!

Oh I served it with home made country white bread.