Pasta e Fagioli

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Pasta e Fagioli

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The only soup you'll ever need.
Ingredients
  • 2 tbsp. extra-virgin olive oil
  • ½ lb. spicy (or sweet) Italian sausage
  • 1 medium yellow onion, finely chopped
  • 2 medium carrots, peeled and finely chopped
  • 2 stalks celery, finely chopped
  • 3 cloves garlic, minced
  • kosher salt
  • Freshly ground black pepper
  • 2 (15-oz.) cans Great Northern Beans
  • 1 (15-oz.) can diced tomatoes
  • 4 c. Swanson Chicken Broth
  • 2 sprigs rosemary, leaves finely chopped
  • 1½ c. ditalini pasta (or other small shape)
  • Freshly grated Parmesan, for garnish
  • Freshly chopped parsley, for garnish
Instructions
  1. In a large, deep pot over medium heat, heat oil. Add sausage and cook, breaking up with a wooden spoon, until cooked through, about 5 minutes. Stir in onion, carrots, and celery and cook until slightly softened, about 5 minutes.
  2. Add garlic and cook until fragrant, 1 minute more. Season with salt and pepper, then add in beans (with their liquid), diced tomatoes, chicken broth, and rosemary. Bring to a boil, then stir in ditalini.
  3. Reduce heat to medium and cook until pasta is al dente, about 8 minutes. Taste and adjust seasoning if necessary.
  4. Serve in bowls garnished with Parmesan and parsley.

 

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