1 T. salad oil
8 oz. smoked links, cut 1/4" sl.
1 c. chopped onion
1 clove crusted garlic
3/4 c. each, sliced carrots & celery
7 oz. can whole kernal corn
8-3/4 oz. can kidney beans, drained
2 can chicken broth
1/4 c. chopped parsley
1 Bay leaf
3/4 tsp. basil
1/4 tsp. salt; 1/8 tsp. pepper
3/4 c. elbow mac, cooked & drained
grated Parmesan cheese
In Dutch oven, lightly brown links in oil, remove.
To the drippings, add onion, garlic and green pepper.
Saute 5 minutes. Add chicken broth, vegetables, herbs, salt & pepper.
Cover & simmer 30 minutes. Add smoked links and simmer, covered, 30 minutes longer.
Add macaroni; heat through.
Serve with Parmesan cheese sprinkled on top.
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