Pasta e Fagioli Soup

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Ingredients

• 2-3 carrots, sliced
• 2-3 stalks celery, sliced
• 1 medium Onion, chopped
• 1 tablespoon Olive oil
• 2 cloves Garlic ; minced, about 1 tsp.
• 1 pound Italian sausage
• 1 can (28 oz.) Crushed tomatoes
• 2 can (14-16 oz.) Chicken broth
• 2 cans (16 oz.) Great Northern beans
• 1 cup Ditalini or tubetti pasta
• 1/2 bag (10 oz.) Baby spinach
• Parmesan or Romano ; freshly grated
• Salt & pepper ; to taste
• Oregano ; to taste

Details

Servings 8

Preparation

Step 1

Heat olive oil in a large pot over medium high heat, add carrots, stirring occasionally. When the carrots start to soften, add the celery and onion and sauté until they begin to color, add garlic and cook a minute or two.

If sausage is in casings, slit the casings and crumble the sausage into the pot. Stir and break up the sausage, cooking until it is brown. Add tomatoes, beans, chicken broth and two cups of water (and a glug or two of red wine, if you want). Bring to a boil, reduce heat and simmer.

Bring another large pot of water to a boil. Add pasta and cook according to package directions until done. Drain well. Coarsely chop spinach. I add the pasta and spinach to each bowl before serving. I don't like the way the pasta expands in the soup if there are leftovers.

Serve in bowls topped with cheese. Servie with slices of French bread.