s PASTA E FAGIOLI WITH SAUSAGE ****
s 
|
s PASTA E FAGIOLI WITH SAUSAGE ****
s |
|
Ingredients
|
|
||||
|
Instructions *** 3-29-2011 joellyn's latest soup, very good, hearty! *** Tina Rupp By: Rachael Ray From: 30-Minute Meals Whip up easy, comforting food that chases the chill away. Ingredients: * 1 tablespoon extra-virgin olive oil (EVOO), plus more for drizzling * 1 1/2 pounds sweet or hot bulk Italian sausage, or links, casings discarded * 1 large carrot, finely chopped * 2 to 3 ribs celery from the heart, finely chopped * 1 onion, finely chopped * 3 to 4 cloves garlic, finely chopped * 1 bay leaf * 2 sprigs rosemary * 3 to 4 sprigs thyme * Salt and pepper * One 32-ounce container (4 cups) chicken broth * One 18-ounce can cannellini beans * 1 cup ditalini pasta * Grated pecorino-romano or parmigiano-reggiano cheese, for serving * Crusty bread, for mopping Directions: 1. In a soup pot, heat the EVOO, 1 turn of the pan, over medium-high heat. Crumble in the sausage and cook, stirring, until browned, 3 to 4 minutes. Add the carrot, celery, onion, garlic, bay leaf, rosemary and thyme; season with salt and pepper. Cook until the vegetables are softened, about 5 minutes. 2. Add the chicken broth, beans and 2 cups water, cover the pot and bring the soup to a boil over high heat. Stir in the ditalini, lower the heat and simmer until al dente. Discard the bay leaf and rosemary and thyme stems. 3. Serve the soup in bowls with a drizzle of EVOO and lots of cheese. Serve with bread for mopping. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
|||||
|
|
|||||