Sausage, Mushroom, And Chickpea Pasta Fazool - cooking recipe

Ingredients

6 Italian sausages (about 1 1/2 lb.)
2 tablespoons extra virgin olive oil
1 large onion, finely chopped (about 1 1/2 cups)
2 -3 large garlic cloves, minced
1 teaspoon fresh rosemary leaf
10 ounces mushrooms, sliced through the stem
6 cups water
2 cups canned crushed tomatoes
1 teaspoon coase sea salt
1/2 teaspoon fresh ground black pepper
4 cups cooked chickpeas (or two 16 oz. cans, drained)
6 cups cooked small macaroni noodles or 6 cups rice

Preparation

In large pot, combine the sausages and oil; brown the sausage on all sides over low to medium heat, turning often.
Remove sausages and set aside; pour off all but 1 tablespoon fat.
Saute the onion in the same pot, over medium heat, until wilted and the browned bits on the bottom of the pot have become syrupy, 3-5minutes.
Stir in the garlic and rosemary; stir/saute for another minute, until both smell profusely.
Stir in the mushrooms and saute until mushrooms have exuded their liquid and have become limp and tender.
Add in water, crushed tomatoes, salt, and pepper; stir well, cover, and bring to a boil over medium heat.
Whil waiting for soup to boil, cut the sausages into 1/4-inch thick slices.
When the soup boils, decrease heat, uncover, and let simmer gently for 5 minutes.
Stir in the drained chickpeas; return to a simmer.
Stir in the sliced sausages and turn off the heat; serve piping hot in flat bowls over macaroni or rice.
Can be refrigerated for several days; can be frozen for up to six months.