Pasta Fagioli Soup

Pasta Fagioli Soup             variation of Kim Hunt's recipe

Serves 8

1 cup dry Ditalini pasta  (cooked and drained)

2 Tbsp. Olive oil

1 pound spicy Italian sausage

3 cloves garlic  (1 Tbs. minced) 

1 onion, diced

3 carrots, peeled and dices

2 stalks celery

3 cups chicken broth  (or 2- 14 oz. cans) 

1 16oz. can tomato sauce

1 15oz. can diced tomatoes

1 t. dried basil

¾ t. dried thyme

Salt and pepper to taste

1 15oz can kidney beans- drain and rinse

1 15oz can Great Northern beans- drain and rinse

Brown and crumble sausage in 1 Tbsp oil, drain off fat. Stir in onion, garlic, carrots and celery. Cook stirring occasionally until tender.

Whisk in chicken broth, tomatoes, tomato sauce and seasonings.

Bring to a boil, reduce heat and simmer covered until vegetables are tender, about 10-15 minutes.

Stir in beans and pasta.

Serve immediately.

 

*Options:  use 1 lb hamburger in place of Italian Sausage 

*add 1 tsp. dried oregano  

1/2 tsp. dried marjoram  

Good served with Romano or Parmesan Cheese