Ingredients:
1 pound Premio Hot Italian Sausage, par-boiled & sliced 3 tablespoons olive oil
2-3 stalks celery, chopped
2-4 cloves garlic, minced
2 (15-ounce) cans tomato sauce
2 (14.5-ounce) cans chicken broth
4 cups water
1 tablespoon dried parsley
1 1/2 teaspoons dried basil
1 1/2 teaspoons oregano
1 teaspoon sugar
2-3 (15-ounce) cans cannellini beans
1/3 cup grated Parmesan cheese
1/2 pound ditalini or small shell pasta
Salt and pepper, to taste
- Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
- Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
How to make Jeanne's Premio Pasta Fagioli:
1. In a large pot over medium heat, cook onion and celery in olive oil until translucent. Stir in garlic and cook until tender.
2. Reduce heat and stir in Premio Sausage, tomato sauce, water, parsley, basil, oregano, sugar, cannellini beans and Parmesan. Simmer mixture for 1 hour.
3. Bring a large pot of water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain (don’t rinse).
4. Stir pasta into soup. Save pasta water to thicken soup.
SERVINGS: 8
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