Pasta e Fagioli
Servings:
4-6
Prep Time:
15 min
Cook Time:
1 hr 15 min
Ingredients:
- 2 Tbsp olive oil
- 1 Tsp rosemary
- 1 Tsp thyme
- 2 Tsp oregano
- 2 Tsp parsley
- 2 bay leaves
- ½ Cup onion
- 1 garlic clove, finely chopped
- 1/2 pound sausage
- ½ Cup carrot
- ¼ Cup celery
- salt & pepper
- 2 cans (15 oz) cannellini beans or a mix of white and light kidney beans
- 1 can (28 oz) diced tomatoes
- 2 Cups water
- 1 quart chicken stock (store bought or homemade)
- 1 ½ Cups tubetti or ditalini pasta
- parmesan cheese
Instructions:
- Heat oil over medium heat in large pot.
- Add onion and garlic and cook until softened.
- Add sausage and cooked until browned, stirring often.
- Add carrot, celery, herbs, beans, tomatoes, water, and stock.
- Add salt and pepper to taste.
- Simmer with lid off for at least 45 min.
- Remove bay leaves.
- In a separate pot cook pasta to ‘just less than’ al dente stage.
- Drain pasta and toss with a very small amount of olive oil to prevent sticking.
- When ready to serve add pasta and top with a shaving of parmesan.
Credit:
Today's Nest 
