Someone asked where I’ve been. Busy with the paying gig and lots of take out. 🤷♀️. Yes, even Thanksgiving. 🤦♀️. Ah, well. And, here with are with more soup. But, I already had everything (the grocery store trips have become a rare outing), and it’s been pouring 🌧 all day. We had rachaelray ‘s Pasta e Fagioli with sausage. You can pretty much say beans and sausage to me, and I’m in. Quick and delish, with fresh crusty bread and Parmesan from liuzzicheese . Grab a spoon.
1 tablespoon extra-virgin olive oil (EVOO), plus more for drizzling
1 1/2 pounds sweet or hot bulk Italian sausage, or links, casings discarded
1 large carrot, finely chopped
2 – 3 ribs celery from the heart, finely chopped
1 onion, finely chopped
3 – 4 cloves garlic, finely chopped
1 bay leaf
2 sprigs rosemary
3 – 4 sprigs thyme
Salt and pepper
1 32 ounce container (4 cups) chicken broth
1 18 ounce can cannellini beans
1 cup ditalini pasta
Grated pecorino-romano or parmigiano-reggiano cheese, for serving
Crusty bread, for mopping
In a soup pot, heat the olive oil over medium-high heat. Crumble in the sausage and cook, stirring, until browned, 3 to 4 minutes. Add the carrot, celery, onion, garlic, bay leaf, rosemary and thyme; season with salt and pepper. Cook until the vegetables are softened, about 5 minutes.
Add the chicken broth, beans and 2 cups water, cover the pot and bring the soup to a boil over high heat. Stir in the ditalini, lower the heat and simmer until al dente. Discard the bay leaf and rosemary and thyme stems.