INGREDIENTS
2 tbsp. extra-virgin olive oil
1/2 lb. spicy (or sweet) Italian sausage
1 medium yellow onion, finely chopped
2 medium carrots, peeled and finely chopped
2 stalks celery, finely chopped
3 cloves garlic, minced
kosher salt
Freshly ground black pepper
2 (15-oz.) cans Great Northern Beans
1 (15-oz.) can diced tomatoes
2 sprigs rosemary, leaves finely chopped
1 1/2 c. ditalini pasta (or other small shape)
Freshly grated Parmesan, for garnish
Freshly chopped parsley, for garnish
DIRECTIONS
- In a large, deep pot over medium heat, heat oil. Add sausage and cook, breaking up with a wooden spoon, until cooked through, about 5 minutes. Stir in onion, carrots, and celery and cook until slightly softened, about 5 minutes.
- Add garlic and cook until fragrant, 1 minute more. Season with salt and pepper, then add in beans (with their liquid), diced tomatoes, chicken broth, and rosemary. Bring to a boil, then stir in ditalini.
- Reduce heat to medium and cook until pasta is al dente, about 8 minutes. Taste and adjust seasoning if necessary.
- Serve in bowls garnished with Parmesan and parsley.
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CL::JG
