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Pasta e Fagioli (Italian Bean Soup) with Italian Sausage | Print |  E-mail


4-6 servings


1 tablespoon olive oil 
1 onion, chopped 
2 cloves garlic, finely chopped 
1 carrot, peeled & chopped 
1 stalk celery, chopped 
1 lb sweet Italian sausage links casing removed and crumbled
Or you can use turkey sausage 
2 teaspoons dry oregano 
1 tablespoon dry basil 
1-2 teaspoon red pepper flakes, to taste 
1 1/2 cups canned chopped tomatoes with juice 
3-4 cups vegetable stock or chicken stock 
1 can progresso cannellini beans 
1 cup ditalini or small shell pasta 
2 tablespoons chopped flat leaf parsley 
parmesan cheese 

To prepare

1.  Heat olive oil in a large heavy pot over medium high heat. 
2.  Cook onion in oil 2 minutes. 
3.  Stir in garlic, celery and carrots and cook for 3 minutes. 
4.  Add and brown crumbled sausage. 
5.  Add basil, oregano and red pepper. 
6.  Toss to coat. 
7.  Stir in tomatoes and stock. 
8.  Bring to a boil. 
9.  Reduce heat and simmer 30 minutes. 
10.  If necessary, add an additional cup of stock or water and stir in beans
and tiny pasta. 
11.  Simmer for 6- 8 minutes or until pasta is tender. 
12.  Stir in parsley and serve hot with grated Parmesan cheese. 


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