Pasta e Fagioli with Sausage

By ccavaletti

Ingredients

• 1 Tbsp EVOO
• 1-1/2 lbs sweet or hot bulk sausage, or links, casings discarded
• 1 large carrot, finely chopped
• 2 to 3 ribs celery from the heart, finely chopped
• 1 onion, finely chopped
• 1 bay leaf
• 2 sprigs rosemary
• 3 to 4 sprigs thyme
• Salt and pepper
• One 32 oz carton (4 c) chicken broth
• One 18 oz can cannellini beans
• 1 c ditalini pasta
• Grated pecorino-romano or parmigiano-reggiano cheese, for serving
• Crusty bread, for mopping

Preparation

Step 1

In a soup pot, heat the EVOO, 1 turn of the pan, over medium-high heat.

Crumble in sausage and cook, stirring, until browned, 3 to 4 minutes.

Add the carrot, celery, onion, garlic, bay leaf, rosemary and thyme; season with salt and pepper.

Cook until the vegetables are softened, about 5 minutes.

Add the chicken broth, beans and 2 cups of water; cover the pot and bring the soup to a boil over high heat.

Stir in the ditalini, lower the heat and simmer until al dente. Discard the bay leaf, rosemary and thyme.

Serve the soup in bowls with a drizzle EVOO and lots of cheese.

Serve with bread for mopping.

From Everyday with Rachel Ray