A cross between a vegetable-packed minestrone and a hearty bean-and-pasta stew, this makes a robust dinner for a cold night. Choose sweet or spicy sausage, and add brightness with fresh basil right before serving.
Extra-virgin olive oil, 2tablespoons, plus more as needed
Gluten-free Italian-style pork or turkey sausage, ¾–1lb (375–500g), casings removed
Large yellow onion, 1, finely chopped
Garlic, 2 cloves, minced
Fresh rosemary, 2teaspoons minced
Low sodium, gluten-free chicken broth, 6cups (48fl oz/1.5 l), plus more if needed
Cannellini beans, 2cans (15oz/470g each), rinsed and drained
Fire-roasted tomatoes, 1can (14.5oz/455g)
Small gluten-free pasta, such as elbows or shells, 1cup (3½oz/105g)
Zucchini, 2 (about 8oz/250g), trimmed and cut into ½-inch (12 mm) cubes
Kosher salt and freshly ground pepper Fresh basil leaves, ½cup (¾ oz/20g), sliced
In a large pot over medium heat, warm the oil. Add the sausage and sauté until brown, about 5 minutes. Add the onion, garlic, and rosemary and sauté until the onion is translucent, about 5 minutes. Add the 6 cups (48 fl oz/1.5 l) broth, the beans, and tomatoes with their juices and bring to a boil, scraping up any browned bits. Reduce the heat and simmer for 15 minutes to develop flavor.
Add the pasta and zucchini to the pot and stir well. Increase the heat to high and bring to a boil, stirring frequently. Cover, reduce the heat to medium-low, and simmer until the pasta is tender, stirring occasionally, about 10 minutes. Season to taste with salt and pepper. Thin with more broth if desired.
Ladle the soup into 4 warmed bowls. Drizzle each with olive oil, sprinkle generously with basil, and serve.