Pasta Fagioli
Directions
- 1Heat oil in a large soup pot or Dutch oven over medium-high heat. Brown the sausage and onions for 4 minutes while breaking up the sausage.
- 2Add carrots and celery and sauté for 5 minutes until meat is cooked through and vegetables are tender.
- 3Add garlic and red pepper flakes and cook for 1 minute. Drain grease.
- 4Add crushed tomatoes, fire roasted tomatoes, water, Parmesan rind, herbs, and spices. Cover and simmer over low heat for 10 minutes.
- 5Add chicken broth and beans to the pot and bring to a boil. Add the pasta and simmer uncovered for about 8 minutes until al dente, stirring frequently.
- 6Discard the cheese rind and bay leaf. Stir in the Parmesan cheese until melted. Season with salt and pepper to taste.
- 7Ladle soup into bowls and garnish with extra Parmesan, basil, and parsley if desired.
Ingredients
- 1 tbsp olive oil
- 1 pound hot Italian sausage, casings removed
- 1 whole yellow onion, diced
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 6 whole garlic clove, minced
- 1/4 tsp crushed red pepper flakes (optional)
- 28 oz crushed tomatoes
- 15 oz fire roasted diced tomatoes
- 1/2 cup water
- parmesan rind (optional)
- 1 1/2 tsp dried basil
- 1 1/2 tsp dried parsley
- 1 tsp oregano
- 1 tsp salt
- 1/2 tsp dried thyme
- 1/4 tsp pepper
- 1 whole bay leaf
- 5 cups low sodium chicken broth
- 15 oz cannellini beans, rinsed and drained
- 15 oz kidney beans, rinsed and drained
- 3/4 cup ditalini pasta
- 1/4 cup parmesan cheese, freshly shredded
- fresh parsley (optional)
- fresh basil (optional)
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