That's me in the corner, that's me in the spotlight...

Today is soup day. I am delivering you a hearty, healthy and satisfying dish. Pasta e fagioli is a conventional Italian soup. This soup is traditionally meatless, as it simply means pasta and beans. It was an inexpensive dish that was created to feed a large family. I have decided to give it an added twist with hot Italian sausage. I was pleased with the outcome. The sausage delivered an additional depth that was welcoming. This serves as an excellent first course, or easily as a  generous meal.

3 cloves of fresh garlic minced

1 onion diced

1 tbsp olive oil

1 tsp sugar

1 – 28 oz. can  tomatoes

2 cups water (you could also use 1 cup water, 1 cup chicken broth if you have it on hand)

1 – 6 oz. can tomato paste

2 cans of white cannellini beans (with the starch)

3/4 lb hot Italian sausage

1/2 lb ditallini pasta

Salt and pepper to taste

1 T fresh basil

1 T fresh parsley

3 bay leaves (fresh if available)

Parmesan cheese (Optional: mix in 3/4 cup grated parmesan into the soup at the end)

heavy cream (a dash at the end of the cooking process)

 

Remove the sausage from its casing and brown it in the bottom of a large soup pot

Chop up the fresh garlic and onion and saute it with the sausage in the pot with 1 tbsp olive oil and 1 tsp sugar – add the onions first, then the garlic to avoid burning the garlic

Add in the  tomatoes, tomato paste and 2 cups of water

Season with salt, pepper, basil, and parsley

Simmer the contents of the pot for 30-40 mins (bring it to a boil and then reduce to medium-high heat)

While the soup is simmering, cook the dittalini in a separate pot

Once the soup has simmered for 30-40 minutes, add in the 2 cans of cannellini beans with the starch and the pasta

Reduce heat to low and let the soup cook for another 10 minutes – at this point add cheese and cream to the soup

Until tomorrow...Peace.