Ingredients:
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1/2 pound Italian sausage, casings removed
1 can (14.5 oz) diced tomatoes
1 can (15 oz) cannellini beans, drained and rinsed
4 cups chicken broth
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
Salt and pepper to taste
1 cup small pasta (such as ditalini or elbow macaroni)
Grated Parmesan cheese, for serving
Fresh parsley, chopped, for garnish
Directions:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, minced garlic, diced carrots, and diced celery. Sauté for about 5 minutes, or until the vegetables start to soften.
Add the Italian sausage to the pot and break it up with a spoon. Cook until the sausage is browned and cooked through.
Pour in the diced tomatoes and cannellini beans. Stir in the chicken broth, dried oregano, dried basil, dried thyme, salt, and pepper. Bring the soup to a simmer and let it cook for about 20 minutes, allowing the flavors to meld together.
While the soup is simmering, cook the small pasta separately according to the package instructions until al dente. Drain the pasta and set it aside.
Once the soup has simmered for 20 minutes, add the cooked pasta to the pot and stir to combine. Let the soup cook for an additional 5 minutes to ensure the pasta is heated through.
Serve the Pasta e Fagioli hot, garnished with grated Parmesan cheese and chopped fresh parsley.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 420 kcal | Servings: 6 servings
