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This recipe for PASTA FAGIOL SOUP, by , is from Our Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kristin Morris


2 Tbsp olive oil
1 lb Italian Sausage
1 1/2 cups chopped yellow onion- (1 whole large onion)
2 cup diced carrots (about 4-5 medium)
2 cup diced celery (about 6-7 stalks)
4 cloves garlic, minced (1.5 Tbsp)
3 (8 oz) cans tomato sauce
3 14.5 oz cans chicken broth
1/2 cup water, then more as desired- typically use more chicken broth
1 (15 oz) can diced tomatoes with Italian seasoning
1 (15 oz) can crushed tomatoes
2 tsp granulated sugar
2 1/2 tsp dried basil
2 tsp dried oregano
1 tsp dried thyme
1 tsp dried marjoram
Salt and freshly ground black pepper
1- 2 cup dry ditalini pasta
1 (15 oz) can dark red kidney beans, drained and rinsed
1 (15 oz) can great northern beans, drained and rinsed
Finely shredded Romano or Parmesan cheese , for serving
3 Tbsp minced fresh parsley

1. Heat 1 Tbsp olive oil in a large pot over medium high heat, crumble in sausage and cook, stirring occasionally until cooked through.
2. Drain fat then transfer sausage to a plate, set aside. Heat remaining 1 Tbsp olive oil in same pot.
3. Add onions, carrots, and celery and sauté over medium-high heat until tender about 6 minutes, add garlic and sauté 1 minute longer.
4. Add chicken broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram and cooked sausage then season with salt and pepper to taste.
5. Bring to a boil then reduce heat to medium-low, cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 15 - 20 minutes.
6. Meanwhile prepare ditalani pasta according to directions on package, cooking to al dente.
7. Add cooked and drained pasta to soup* along with kidney beans and great northern beans. Thin with a little more broth or water if desired.
8. Allow to cook 1 minute longer. Stir in parsley, serve warm with grated Romano or Parmesan cheese.

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