Pasta e Fagioli
From my Kitchen
Paula Smith
20 ounces Hot Italian Sausage
2 Tablespoons olive oil
1 red onion, chopped
2 stalks, celery chopped
1 cup shredded carrots
4 cloves garlic, minced
1/2 cup white wine
1 quart unsalted chicken broth
1 15 Oz. Can diced tomatoes
1 can red kidney beans
1 can Cannellini Beans
1 tsp. Kosher salt
1 tsp. Fresh ground pepper
1 Tbsp. Italian Seasoning
3 cups chopped kale
For serving:
3 cups cooked ditalini pasta
1 cup shaved or shredded Parmesan
1/2 cup fresh parsley
In large Dutch oven. Brown and break up Italian Sausage in 2 Tbsp. Olive oil over medium heat until cooked through. Add onions, celery & carrots. Sauté 5 minutes. Add garlic & cook 1 more minute. Add wine to deglaze.
Cook 2 minutes.
Add broth, tomatoes, both beans, salt, pepper and Italian Seasoning. Bring to boil, reduce heat and simmer for 30 minutes. Add kale and cook additional 10 minutes.
While Soup is cooking, cook pasta to al dente. Drain.
To serve, spoon pasta in bowl and ladle soup over. Garnish with Parmesan and parsley.
