White Pasta Fagioli with Sausage
Equipment
- Large stockpot
- Cooking utensils
- Measuring spoons
- Liquid measuring cups
- Cutting board
- Knife
Ingredients
- 2 lbs of sweet Italian Sausage
- 4-6 cloves of garlic minced
- 3 carrots
- 2 cans cannellini beans 15.5 ounces each
- 8 cups low sodium chicken broth
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp garlic powder
- crushed red pepper to taste
- 1/2 tsp parsley plus more for garnish
- 1 lb ditalini pasta
Instructions
- Slice up sausage and cook in olive oil in large soup pot. When just about done, add one clove of minced garlic. Stir 30 second and remove meat from pan. Set aside on a dish.
- Peel and dice carrots. Add carrots to pot with olive oil. Sprinkle with salt and pepper. Cook carrots for about 10 minutes until softened. Once they are softened add the remaining cloves of minced garlic. Stir 30 seconds. I use 6 cloves of garlic if they are smaller in size. I use four total cloves if they are larger. Really, you can't have too much garlic in my opinion so when in doubt, add more!
- Add 2 cans of cannellini beans quickly so garlic does not burn. Do not drain.
- Return sausage to soup pot.
- Add chicken broth.
- Add salt, pepper, garlic powder, and crushed red pepper to taste. Simmer 15-20 minutes, then taste to see if more salt and pepper are needed. Simmer for a total of at least 25-30 minutes.
- Boil pasta in separate pot in salted water. Cook according to package directions.
- Remove the pasta fagioli liquid from heat. Add drained pasta and serve with grated parmesan cheese. Enjoy!
Notes
Tips: Do not store cooked pasta with soup in the refrigerator. It is best to store separately; otherwise, the pasta will absorb all of the liquid in the soup.