Pasta e Fagioli (Italian Pasta and Bean Soup)
Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion chopped
- 1 pound Italian sausage sweet or hot, removed from casings
- 2 carrots carrots diced
- 2 celery stalks celery diced
- 4 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 8 cups chicken broth
- 1 28 ounce can crushed tomatoes
- 1 15 ounce can cannellini beans drained and rinsed
- 1 cup ditalini pasta
- 2 tablespoons fresh parsley chopped, for garnish
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 8-10 minutes.
- Add sausage and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add garlic, oregano, and basil and cook for 1 minute more.
- Pour in chicken broth and crushed tomatoes. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Stir in cannellini beans and ditalini pasta. Continue to simmer for another 10-12 minutes, or until pasta is cooked through.
- Season with salt and pepper to taste. Garnish with fresh parsley before serving.
