Olive Garden Pasta e Fagioli (Print Version)

# Ingredients:

→ Main 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

# Instructions:

01 - Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the Italian sausage and cook until browned, about 3-5 minutes. Use a wooden spoon to break up and crumble the sausage as it cooks. Once browned, set the cooked sausage aside temporarily.
02 - In the same pot, add the diced onion, peeled and diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables have softened and become tender, about 4-5 minutes. This aromatic mixture, known as a mirepoix, forms the flavor base of the soup.
03 - Stir in the minced garlic, dried basil, dried oregano, and dried thyme. Cook for about 1 minute, just until the herbs and garlic become fragrant. Be careful not to burn the garlic, as it can become bitter.
04 - Return the cooked Italian sausage to the pot. Add the chicken broth, tomato sauce, diced tomatoes, water, ditalini pasta, and Parmesan rind. Season with salt and pepper to taste. The Parmesan rind will infuse the soup with a rich, savory flavor as it simmers.
05 - Bring the mixture 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, about 10-15 minutes. The exact time will depend on the pasta you're using, so check it occasionally for doneness.
06 - Once the pasta is tender, stir in the drained and rinsed red kidney beans and Great Northern beans. Continue cooking for just 1-2 minutes until the beans are heated through. The combination of these two bean varieties adds different textures and flavors to the soup.
07 - Remove the Parmesan rind before serving. Ladle the hot soup into bowls and top each serving with shaved Parmesan cheese. Serve immediately while hot, perhaps with some crusty bread on the side for dipping.

# Notes:

01 - For a milder version, substitute regular Italian sausage for the spicy variety.
02 - The Parmesan rind adds incredible flavor to the broth, but can be omitted if unavailable.
03 - If you can't find ditalini pasta, any small pasta shape like elbow macaroni or small shells will work.
04 - This soup thickens as it sits, so you may need to add more broth when reheating leftovers.
05 - Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

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