Pasta Fagioli

• 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

1. 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. 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. 3. Reduce heat to medium and cook until pasta is al dente, about 8 minutes. Taste and adjust seasoning if necessary.
4. 4. Serve in bowls garnished with Parmesan and parsley.

olive oil, sausage, onion, stalks celery, carrots, garlic, salt, pepper, great northern beans, tomatoes, chicken broth, rosemary, parmesan freshly grated

Taken from www.epicurious.com/recipes/member/views/pasta-fagioli-5aafffd433eb1b5a0c9d65f7 (may not work)