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Pasta e Fagioli Recipe


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     Pasta e Fagioli

Category   Salads - Soups - Sidedishes
Sub Category   None
Preptime   20 mins

2 Tbsp extra-virgin olive oil
1/2 lb. spicy (or sweet) Italian sausage (remove casing)
1 medium yellow onion, finely chopped
2 medium carrots, peeled and finely chopped
2 stalks celery, finely chopped
3 cloves garlic, minced
kosher salt
Freshly ground black pepper
2 (15 oz) cans Great Northern Beans (Cannellini)
1 (15 oz) can diced tomatoes
4 c. Chicken broth (Veggie broth)
2 sprigs rosemary, leaves finely chopped
1 1/2 c. ditalini pasta (or other small shape)
Freshly grated Parmesan, for garnish
Freshly chopped parsley, for garnish (didn't use)
1/2 tsp Italian seasonings; 1 tsp Oregano
1/4 tsp crushed red pepper flakes; Poppie seasonings

This recipe is a combination of Tanya's recipe from Delish and one I found on Pinterest. I used Cannellini beans because I had that in the pantry. I also used Veggie broth instead of chicken, to me it has more flavor. I also only garnished with the parmesan cheese.
1) In a large, deep pot over medium heat, heat oil. Add sausage and cook, breaking up with a wooden spoon, season with salt, pepper and Poppie Seasoning, until coked through, about 5 minutes. Stir in onions, carrots and celery and cook until slightly softened, about 5 mins.
Add garlic and cook until fragrant, 1 minute more. Add beans (with their liquid), diced tomatoes, broth, rosemary, Italian seasoning, oregano, red pepper flakes. Bring to a boil, then stir in ditalini.
Reduce heat to medium and cook until pasta is al dente, about 8 minutes. Taste and adjust seasoning if necessary. Add spinach. Serve in bowls garnished with Parmesan & parsley. Serve with crusty French bread.
Serving Suggestions
French Bread; salad;

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