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Pasta Fagioli with Italian Sausage. The ultimate Italian comfort food. Hearty, creamy, easy and delicious. Just like Nonna would make.  Ingredients 1 lb small pasta, I use ditalini 3 links Italian sausage, casings removed Extra virgin olive oil 1 small onion, finely chopped 1 carrot, finely chopped 1 celery stalk, finely chopped 4 cloves garlic, minced 2 (15.5 oz) cans cannellini beans, drained and rinsed 1 (28 oz) can whole peeled tomatoes ¾ cup water 3 cups chicken broth Salt and pepper, to taste Oregano, to taste 1 Pecorino Romano rind Grated Pecorino Romano, for serving Directions Brown the sausage in a large pot, breaking it apart as it cooks. Remove and set aside. In the same pot, add a little extra virgin olive oil, then add the onion, carrot and celery. Sauté until they begin to soften. Add the garlic. Reserve ½ can of the cannellini beans and add the remaining beans to the pot. Add the whole peeled tomatoes and ¾ cup water. Season with salt and pepper and break up the tomatoes. Pour in the chicken broth and season with oregano. Return the sausage to the pot and add the Pecorino Romano rind. Stir, cover and simmer to let all those flavors come together. Add the reserved ½ can of cannellini beans to a blender with 2 ladles of the soup. Blend until silky smooth, then stir it back into the pot. This gives the Pasta Fagioli a delicious creamy texture without adding any cream. Cook the ditalini separately according to package directions. I always cook my pasta separately so the starch doesn’t soak up all the broth and dry out the soup. Add the cooked ditalini to each bowl, ladle the Pasta Fagioli over the top and finish with plenty of grated Pecorino Romano. #pasta #fagioli #soup #italianfood #CapCut
Pasta Fagioli with Italian Sausage. The ultimate Italian comfort food. Hearty, creamy, easy and delicious. Just like Nonna would make. Ingredients 1 lb small pasta, I use ditalini 3 links Italian sausage, casings removed Extra virgin olive oil 1 small onion, finely chopped 1 carrot, finely chopped 1 celery stalk, finely chopped 4 cloves garlic, minced 2 (15.5 oz) cans cannellini beans, drained and rinsed 1 (28 oz) can whole peeled tomatoes ¾ cup water 3 cups chicken broth Salt and pepper, to taste Oregano, to taste 1 Pecorino Romano rind Grated Pecorino Romano, for serving Directions Brown the sausage in a large pot, breaking it apart as it cooks. Remove and set aside. In the same pot, add a little extra virgin olive oil, then add the onion, carrot and celery. Sauté until they begin to soften. Add the garlic. Reserve ½ can of the cannellini beans and add the remaining beans to the pot. Add the whole peeled tomatoes and ¾ cup water. Season with salt and pepper and break up the tomatoes. Pour in the chicken broth and season with oregano. Return the sausage to the pot and add the Pecorino Romano rind. Stir, cover and simmer to let all those flavors come together. Add the reserved ½ can of cannellini beans to a blender with 2 ladles of the soup. Blend until silky smooth, then stir it back into the pot. This gives the Pasta Fagioli a delicious creamy texture without adding any cream. Cook the ditalini separately according to package directions. I always cook my pasta separately so the starch doesn’t soak up all the broth and dry out the soup. Add the cooked ditalini to each bowl, ladle the Pasta Fagioli over the top and finish with plenty of grated Pecorino Romano. #pasta #fagioli #soup #italianfood #CapCut

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