Chickpea and Sausage Minestrone

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 15 ounce canned tomatoes diced undrained canned
• 1 cup carrots diced
• 0.5 cup celery diced
• 4 cups chicken stock see unsalted (such as Swanson)
• 15 ounce chickpeas unsalted rinsed drained canned
• 0.3 teaspoon pepper red crushed
• 2 tablespoons flat-leaf parsley fresh chopped
• 2 teaspoons thyme leaves fresh chopped
• 5  garlic cloves chopped
• 4 ounce turkey sausage italian hot
• 0.5 teaspoon kosher salt 
• 1 tablespoon olive oil 
• 1 cup onion diced
• 0.8 cup shell pasta uncooked

Equipment

• frying pan
• sauce pan

Directions

1. Cook pasta according to package directions, omitting salt and fat; drain.
2. While pasta cooks, heat a large saucepan over medium-high heat.
3. Add oil to pan; swirl to coat.
4. Add sausage; cook 3 minutes or until lightly browned, stirring to crumble.
5. Add onion and next 6 ingredients (through garlic); cook 10 minutes.
6. Add chickpeas, tomatoes, and stock; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in pasta, salt, and black pepper; cook 1 minute.