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Pasta e Fagioli Soup

Cooking Time: 45 minutes
Serves

INGREDIENTS

  • 1 C Perfetto Nocciole Pasta
  • 450 gm Italian beef sausage, casing removed
  • 1 yellow onion, finely chopped
  • 2 carrots, small dice
  • 3 celery, small dice
  • 3 cloves garlic, minced
  • 3 C tomato sauce
  • 3 C chicken stock + 1 cup water
  • 1 Can diced tomatoes
  • ½ tsp sugar
  • 3 leaves rosemary, minced finely
  • 2 bay leaves
  • 1 tsp dried oregano
  • Salt and freshly ground black pepper
  • 1 can dark red kidney beans, drained and rinsed
  • 1 can white beans, drained and rinsed
  • ¼ C fresh parsley leaves
  • ¼ C parmesan cheese, grated

Directions

  • 1.
    In a small pot, cook the Nocciole pasta to al dente, drain and set aside.
  • 2.
    In a medium pot, heat some olive oil and saute the onions with the sausage until browned.
  • 3.
    Then add the carrots, celery, garlic and spices, and cook until softened.
  • 4.
    Stir in the chopped tomatoes, tomato sauce, chicken broth and water, then bring to a boil.
  • 5.
    Then reduce the heat to medium-low, cover with a lid and allow to simmer, stirring occasionally, until veggies are soft, about 10-15 minutes.
  • 6.
    Taste the soup for seasoning, add salt, pepper, and a touch of sugar if needed. Then add the pasta and the beans to the soup. Cook for 3-4 more minutes, then stir in the parsley.
  • 7.
    Serve the soup hot with grated Parmesan on top.

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