| Ingredients |
| 4 |
Isernio’s Italian sausages (hot, mild or chicken) |
| 4 |
tbsp. olive oil |
| 1 |
medium onion, chopped |
| 1 |
stalk celery, chopped |
| 1 |
large carrot, peeled and chopped |
| 3 |
cloves garlic, peeled and crushed |
| 1/2 |
c. parsley, chopped |
| 1 |
tbsp. chopped fresh oregano,
or 1 1/2 tsp. dried oregano |
| 1/2 |
tsp. red pepper flakes |
| 1 |
29-oz. can Italian plum tomatoes and juice, crushed with fork |
| 1 |
16-oz. can Cannellini Beans |
| 2 |
c. chicken broth |
| 1/2 |
lb. dried Ditalini or Tubetti
or other small tubular pasta |
|
Salt and fresh ground black pepper to taste |
| 4-6 |
tbsp. grated Pecorino Romano or Parmigiano cheese
|
| Method |
 In a large skillet warm 2 tbsp. olive oil and cook sausage over medium heat until golden brown. Remove sausages, cut into
1/4" slices and set aside.
You may also
choose to remove the casings, sauté and crumble the
sausages. |
|
In a large saucepan, heat remaining olive oil at medium heat, add the onion, garlic, celery, carrots, parsley, oregano and red pepper flakes. Cook until the onion is transparent, about 10 minutes, stirring often.
|
|
Add crushed tomatoes, chicken broth and salt and pepper to taste.
Bring to a boil, reduce heat, and simmer for 30 minutes partially covered. Stir in beans and sausage. Cook at medium heat for 10 minutes.
|
Meanwhile, bring 4
qts. salted water to a boil. Add pasta and cook until al dente, 8 - 11 minutes.
Drain the pasta and add it to the other ingredients and stir well. Let the mixture rest in the covered pot for 10 minutes before serving. Ladle soup into bowls and serve with grated cheese.
Serves 4 to 6.
|
|
Return
to Recipe List |
