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Pasta e Fagioli

Author: Rian Handler Recipe Link

Note: Serves 6

Ingredients

• 2 tbsp. extra-virgin olive oil
• 1/2 lb. spicy (or sweet) Italian sausage
• 1 medium yellow onion, finely chopped
• 2 medium carrots, peeled and finely chopped
• 2 ribs 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
• 1 32-oz. box chicken broth
• 2 sprigs rosemary, leaves finely chopped
• 1 1/2 c. ditalini pasta (or other small shape)

Garnishes

• Freshly grated Parmesan
• Freshly chopped parsley

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.

1. 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.
2. Reduce heat to medium and cook until pasta is al dente, about 8 minutes. Taste and adjust seasoning if necessary.
3. Serve in bowls garnished with Parmesan and parsley.