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In a LARGE soup pot or dutch oven, crumble the sausage and cook over medium heat until no longer raw. Drain off all fat. Add onion and garlic to pot and cook until soft, add fennel and cook for another minute. Stir in the tomates, water, orzo, and bullion and chicken broth. Heat to boiling and then stir in basil, green beans and carrots. Cook an additional 25 to 35 minutes until veggies are soft. Serve with bread of some sort! Enjoy!
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Rice-shaped pasta — soups, Greek salads, pilaf-style dishes
Italian ancient grain — nutty, chewy, salads, soups, risotto-style
Tuscan white beans — ribollita, pasta e fagioli, cassoulet
Individual cups for perfectly shaped poached eggs
Italian pasta organized by shape — which sauce belongs with which pasta