Pasta e Fagioli Soup - Tornadough Alli

By srumbel

Ingredients

• 1 lb mild Italian sausage
• 4 Tbs olive oil
• 1 heaping cup uncooked mini penne or other small pasta
• 1 large onion, diced
• 2 large carrots, sliced
• 2 large ribs of celery, sliced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 (15 oz) can light red kidney beans, drained and rinsed
• 1 (15 oz) can cannelini beans, drained and rinsed
• 1 (15 oz) can tomato sauce
• 1 (15 oz) can diced petite tomatoes
• 1 tsp parsley
• 1 tsp oregano
• 1 tsp basil
• 2 Tbs brown sugar

Details

Servings 1
Preparation time 15mins
Cooking time 35mins
Adapted from tornadoughalli.com

Preparation

Step 1

In large stock pot add 2 Tbs olive oil and Italian sausage and brown and cumble until cooked through.

Remove you sausage from pot into bowl, set aside.

Add you remaining olive oil to pan and add your onions, carrots, celery and garlic and heat for about 5 mins on medium heat until vegetables become tender.

Add your chicken broth, beans, tomato sauce, tomatoes, spices, sugar and sausage to pot and bring to boil, reduce heat and simmer covered for about 20 minutes.

Meanwhile, boil your pasta according to package directions, drain and set aside.

After 20 minutes add your pasta and heat through and serve.