Olive Garden Pasta e Fagioli (Print Version)
# Ingredients:
01 -
1 tablespoon olive oil
02 -
1 pound spicy Italian sausage, casing removed
03 -
1 onion, diced
04 -
3 carrots, peeled and diced
05 -
2 ribs celery, diced
06 -
3 cloves garlic, minced
07 -
1 teaspoon dried basil
08 -
1 teaspoon dried oregano
09 -
¾ teaspoon dried thyme
10 -
3 cups chicken broth
11 -
1 (16-ounce) can tomato sauce
12 -
1 (15-ounce) can diced tomatoes
13 -
1 cup water
14 -
1 cup ditalini pasta
15 -
1 (3-inch) Parmesan rind
16 -
Kosher salt and freshly ground black pepper, to taste
17 -
1 (15-ounce) can red kidney beans, drained and rinsed
18 -
1 (15-ounce) can Great Northern beans, drained and rinsed
19 -
½ cup shaved Parmesan, for serving
# Instructions:
01 -
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add the Italian sausage and cook until browned, about 3-5 minutes, using a wooden spoon to break it into crumbles as it cooks. Once browned, transfer the sausage to a plate and set aside, leaving some of the flavorful fat in the pot.
02 -
To the same pot, add the diced onion, carrots, and celery (this combination is known as mirepoix in French cooking or soffritto in Italian). Cook, stirring occasionally, until the vegetables have softened and the onions are translucent, about 4-5 minutes.
03 -
Stir in the minced garlic, dried basil, dried oregano, and dried thyme. Cook until fragrant, about 1 minute. Be careful not to burn the garlic, which can happen quickly and create a bitter flavor.
04 -
Return the cooked Italian sausage to the pot. Add the chicken broth, tomato sauce, diced tomatoes with their juices, water, ditalini pasta, and the Parmesan rind. Season with salt and pepper to taste, keeping in mind that the Parmesan and sausage already contain salt.
05 -
Bring the soup to a boil, then reduce the heat to maintain a gentle simmer. Cook, stirring occasionally to prevent the pasta from sticking to the bottom, until the pasta is tender but still al dente, about 10-15 minutes. The exact time will depend on the pasta variety and brand.
06 -
When the pasta is tender, stir in the drained and rinsed kidney beans and Great Northern beans. Continue to simmer until the beans are heated through, about 1-2 minutes. Remove and discard the Parmesan rind.
07 -
Ladle the hot soup into bowls and top each serving with a generous sprinkle of freshly shaved Parmesan cheese. Serve immediately with crusty bread on the side if desired.
# Notes:
01 -
For a thicker soup, you can partially mash some of the beans before adding them to the pot.
02 -
The soup will continue to thicken as it sits because the pasta absorbs liquid. When reheating, you may need to add extra broth.
03 -
For best flavor, use real Parmigiano-Reggiano cheese for both the rind and the garnish.