Classic Pasta e Fagioli
30 min8 servings
A hearty Italian soup of ground sausage, vegetables, beans and ditalini pasta in a tomato-broth base.
| prepHeat a 5–6 quart pot over medium-high heat | ||||||
| 1 pound ground Italian sausage | Brown sausage, breaking it up, 5 min | Add onion, carrots, celery; cook 7–10 min | Stir in garlic, cook 1–2 min | Pour in broth, tomatoes, beans; season | Bring to boil, add pasta, simmer 7 min | Serve, garnish with basil & Parmesan |
| 1 medium yellow onion, diced | ||||||
| 4 medium carrots, finely diced | ||||||
| 4 medium celery ribs, finely diced | ||||||
| 5 teaspoons minced garlic | ||||||
| 960 ml beef broth | ||||||
| 2 (425 g cans) diced tomatoes | ||||||
| 1 (425 g can) red kidney beans, drained and rinsed | ||||||
| 1 (425 g can) cannellini beans, drained and rinsed | ||||||
| 1 teaspoon salt | ||||||
| 1/2 teaspoon black pepper | ||||||
| 1/2 teaspoon dried thyme | ||||||
| 270 g ditalini pasta | ||||||
| 10 g chopped fresh basil (optional) | ||||||
| 50 g grated Parmesan cheese | ||||||
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