Pasta e Fagioli Soup

🧂 Ingredients

• 2 c ditalini pasta

  (cooked per package instructions)
• 2 tablespoon olive oil

  (extra virgin)
• 1 lb Italian sausage

  (spicy or sweet, with casing removed)
• 1 medium yellow onion

  (diced)
• 3 medium carrots

  (rinsed and chopped)
• 2 ribs celery

  (rinsed and chopped)
• 1 tablespoon garlic

  (minced)
• 1 tablespoon Italian seasoning
• 1 teaspoon dried basil
• 1 teaspoon dried thyme

  (or rosemary or marjoram)
• 1 teaspoon dried red pepper flakes
• 2 tablespoon tomato paste
• 3 c chicken broth

  (¾ of a 32 oz container)
• 3 c beef broth

  (¾ of a 32 oz container)
• 1 15 oz can tomato sauce
• 1 14.5 oz can diced tomatoes
• salt & pepper

  (to taste)
• 1 15 oz can red kidney beans

  (drained and rinsed)
• 1 15 oz can cannellini beans

  (drained and rinsed, or use Great Northern beans or other white bean variety)
• grated Parmesan cheese

  (optional garnish)
• Italian flat leaf parsley

  (chopped, optional garnish)

Instructions

• 1 Heat a stockpot or dutch oven to medium high heat, add olive oil and heat until
  shimmering.
• 2 Add the Italian sausage, allow to cook for about 1 minute, then break apart into
  small chunks. Continue to cook until browned, about 3-4 minutes.
• 3 Add mirepoix (onion, carrots, celery) and garlic, cook until softened, about 3-4
  minutes.
• 4 Add seasoning (Italian seasoning, basil, thyme, red pepper flakes) and tomato
  paste, chicken and beef broth, then stir to combine.
• 5 Add tomato sauce and diced tomatoes, stir and season with salt and pepper (to
  taste).
• 6 Add the cannellini and red kidney beans, cover and bring to a boil. Reduce heat
  and simmer covered for 20 minutes, stirring occasionally.
• 7 Remove from heat and add cooked pasta to your pasta e fagioli soup directly,
  over portioned into serving bowls with the pasta fagioli served over the cooked
  noodles.
• 8 Garnish with grated Parmesan cheese and/or chopped parsley, if desired.

Nutrition Info