Pasta e Fagioli Soup with Tuscan White Beans, Kale & Sausage

Ingredients:

  • 2 tbsp Extra Virgin Olive Oil
  • 2-3 Garlic Cloves, minced
  • 32 oz / 4 C chicken or vegetable broth
  • 1 15 oz can cannellini beans
  • 1 28 oz can diced tomatoes 
  • 3/4 cup of Ditalini or any other small pasta 
  • 12 oz. package Sweet Italian Chicken Sausage
  • 1 Bunch Kale, stems removed and leaves chopped 
  • 1 Yellow Onion, chopped
  • Shaved or shredded Parmesan cheese
  • Spices: oregano, parsley, basil, thyme, bay leaves, salt & pepper to taste
  • Optional: 2 large carrots & 1 stalk celery, chopped 

Directions:

  1. In a large deep pot over medium, heat oil
  2. Add sausage (remove from casings) and break up with a wooden spoon until lightly browned
  3. Remove sausage and set aside on a plate
  4. Stir in onions and cook until translucent (if adding carrots & celery, add here)
  5. Add garlic, cook for another minute or less on medium-low
  6. Add cooked sausage and all beans, tomatoes, broth & spices
  7. Bring to a boil then allow to simmer for 15-20 minutes
  8. Stir in pasta & kale
  9. Reduce heat to medium & allow to cook to al dente, about 6-8 minutes depending on pasta
  10. Stir in parmesan cheese & sprinkle on top
  11. Serve immediately as pasta will absorb liquid if it sits too long

Note: I did not add enough liquid in the above image, should be a little more soupy. Add more/less pasta as desired.

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