Pasta e Fagioli #655 5/03 *****

Categories:
Italian, soups-stews

1/2 tablespoon olive oil
1 lb Italian Sausage
1/2 tablespoon olive oil
1/2 large onion; chopped
1 medium cloves garlic; finely chopped
1/2 medium stalk celery; chopped
1/2 medium carrot; peeled, chopped
1/2 tablespoon dried basil
1 teaspoon oregano
1/4 teaspoon dried red pepper flakes
1 14 1/2 oz. can chopped tomatoes
1 11 oz cans campbells chicken broth
1 11 oz cans water
1 15 oz can canellini (white kidney beans)
1/2 cup tiny pasta shells (ditalini)
1 tablespoon parsley
parmesan cheese
black pepper

In a frying pan, saute the Italian sausage in the olive oil; drain. Set aside. In a dutch oven or large saucepan, saute the onion, garlic, celery and carrot. Add basil, oregano, parsley and red pepper flakes; toss to coat. Stir in tomatoes, broth, water and reserved sausage. Bring to a boil. Reduce heat and simmer for 20 minutes. Stir in beans and pasta. Simmer for an additional 10 minutes or until pasta is tender. Serve with parmesan cheese, pepper, and crusty bread for sopping. 1/3/10 changed recipe to add 1 lb sausage, not 1/2 lb.

Contributor: Food Network

Yield: 4 servings