Faux Rainforest Cafe Jungle Safari Soup

1 Tbl olive oil
2 Tbl vegetable oil
1 lb Italian sausage - casing removed, lightly sauteed and drained
1 c partly cooked pasta - any shape
4 medium garlic cloves, crushed
1/3 c diced onions
1 c sliced carrots
½ c chopped celery
3 c diced eggplant - skinned (unless skins are very thin and tender)
16 c water
1 (28 oz.) can crushed tomatoes
1/3 c mixed dried beans (Romano, kidney, fava, pinto, cranberry, etc.)
1½ Tbl salt (to taste)
3 Tbl sugar (to taste)
1 tsp pepper
¾ tsp garlic powder
1 bay leaf
1 tsp basil
¼ tsp celery seed
2 Tbl minced fresh parsley
2 Tbl minced fresh coriander
¼ tsp dry chile pepper
2 Tbl balsamic vinegar

Lightly grease stock pot bottom to prevent beans from sticking. Brown sausage and drain. Saute or sweat vegetables (garlic, onions, carrots, celery, eggplant) in olive oil until softened. Add water, sausage, tomatoes, salt, sugar, pepper, garlic powder, basil, celery seed, coriander, parsley, chile pepper, balsamic vinegar. Simmer 2 to 3 hours (until beans are soft). Adjust seasonings. Add pasta a few minutes before serving.

Number of Servings: 8

Recipe submitted by SparkPeople user JENLIND.