Pasta and Bean Soup with Sausage
A traditional Italian soup (pasta e fagioli) that was a peasant recipe – –
  • 1pound Ditalini or Elbow macaroni
  • 1pounds DiRusso’s® Italian Sausage Links
  • 2cans (15 ounce) Great Northern Beans
  • 2tablespoons olive oil
  • 1 small onion, chopped
  • 1/2cup celery, chopped
  • 1clove garlic, minced
  • 1can (28 ounce) tomato sauce
  • 1can (28 ounce) crushed tomatoes
  • 6cups water
  • 1/2teaspoon dried basil
  • 1/4cup fresh parsley, chopped
  • 1teaspoon salt
  • 1/4 teaspoon black pepper
  • Parmesan or Romano cheese, grated
  1. Remove casings from sausage. In a large sauce pot, cook the sausage over medium heat, crumbling with a wooden spoon. Cook the sausage until browned and cooked through. Remove sausage and reserve.
  2. Heat the 2 tablespoons of oil in the sauce pot and sauté onions, celery and garlic. Add tomatoes, water, basil, parsley, salt and pepper. Bring to boil, partially cover pan, and simmer for 45 minutes.
  3. Add beans and sausage and simmer for 15 minutes.
  4. Cook macaroni according to package directions. Add drained macaroni to sauce pot and stir.
  5. Serve immediately in soup plates and a generous sprinkling of cheese.
Recipe Notes
  • Substitute 4 cups cooked dried beans for 2 cans beans.
  • Crushed red pepper flakes can be sprinkled on each serving.