Ingredients

2 tablespoons Olive Oil

1/2 pound Italian Sausage [hot or mild]

1 Onion [chopped]

2 stalks Celery [diced]

2 Carrots [chopped]

3 cloves Garlic [minced]

1/4 teaspoon Salt

1/8 teaspoon Pepper

1 can Great Northern Beans [15 oz, drained and rinsed]

1 can Diced Tomatoes [15 oz]

32 ounces Chicken Broth

2 sprigs Rosemary [fresh, chopped fine]

1 1/2 cups Ditalini Pasta [cooked]

1/4 cup Parmesan [freshly grated]

1/4 cup Parsely [chopped]

Preparation

  1. 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.

  2. 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.

  3. Reduce heat to medium and cook until pasta is al dente, about 8 minutes. Taste and adjust seasoning if necessary.

  4. Serve in bowls garnished with Parmesan and parsley.