Ingredients

• 1 (12 ounce) box Barilla® Gluten Free Elbows
• 3 quarts chicken stock
• 3 cloves garlic, minced
• 4 tablespoons extra-virgin olive oil
• 1 sprig rosemary
• 4 (6 ounce) packages mixed mushrooms
• 1 pound Italian sausage, boiled for 10 minutes and cut into 1/3 inch slices
• 1 (15 ounce) can cannellini beans, drained
• 1 pint cherry tomatoes, halved
• Salt and black pepper to taste
• 1 tablespoon parsley, chopped

Instructions

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.