Pasta e Fagioli Soup

Ingredients

  • 1 pound sweet Italian sausage, casings removed and crumbled
  • 2 tablespoon olive oil
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 3⁄4 cup yellow onion, diced
  • 3 cloves garlic, minced
  • 3 (8 ounces each) cans tomato sauce
  • 4 cups beef or chicken broth
  • 1 (15 ounces) can diced tomatoes, undrained
  • 1 tablespoon sugar
  • 1 1⁄2 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 3⁄4 teaspoon dried thyme
  • 1⁄2 teaspoon dried marjoram
  • Salt and freshly ground black pepper, to taste
  • 1 cup ditalini pasta, uncooked
  • 1 (15 ounces) can dark red kidney beans, drained and rinsed
  • 1 (15 ounces) can great northern beans, drained and rinsed
  • Romano or Parmesan cheese, for serving

Instructions

  1. Heat 1 tablespoon olive oil in Dutch oven over medium high heat.  Add sausage and cook, stirring, until cooked through.  Transfer sausage to sieve set over bowl to drain.  
  2. Heat remaining olive oil in now-empty pot.  Sauté carrots, celery and onion over medium high heat until tender, about 4 minutes.  Add garlic and sauté until fragrant.  
  3. Reduce heat to low, add tomato sauce, broth, canned tomatoes, sugar, basil, oregano, thyme, marjoram, and sausage.  Season with salt and pepper.  Cover and simmer 30 minutes, stirring occasionally, until vegetables are soft.  
  4. Meanwhile bring large pot of water to boil and prepare ditalini to al dente as instructed by packaging.  Drain well.  
  5. Add pasta and beans to soup and cook 5 minutes longer until heated through.  Serve with cheese.  (If soup is too thick, thin with extra broth.)  

Comments

This recipe is from Cooking Classy and I only vaguely remember making it.  I’m sure it was enjoyable.