Cadelyn Cuisine - Pasta e Fagioli

Pasta e Fagioli (Italian Chili)

Ingredients:

3 cans of Great Northern or cannellini beans (15-19 ounces each)
1 pound sweet Italian-sausage links, casings removed
1 tablespoon olive oil
2 medium-size onions, chopped
2 garlic cloves, crushed with garlic press
1 28-ounce can diced tomatoes in juice
2 13 3/4- to 14 1/2-ounce cans chicken broth
6 ounces ditalini or tubetti past (1 rounded cup)
grated Parmesan cheese

Directions:

Rinse and drain beans. Set aside.
Heat 5-quart Dutch oven or saucepan over medium-high heat until hot. Add sausage and cook until browned, breaking up meat with spoon. WIth slotted spoon, remove sausage meat to bowl.
Reduce heat to medium. In drippings and olive oil, cook onions until tender and golden, about 10 minutes. Add garlic, cook 1 minute. Add tomatoes with their juice. Stir.
Add chicken broth and 2 cups water, over high heat, heat to boiling. Reduce heat to low, cover and simmer 15 minutes.
Add rinsed and drained beans. Heat to boiling, then simmer 15 minutes longer. Add sausage meat, heat through.
Meanwhile, in 3-quart saucepan, cook pasta as label directs, but do not add salt to water. Drain pasta; set aside.
Just before serving, stir in cooked pasta. Serve with grated cheese if you like.

Note: Fresh grated Parmesan is much better than the green can.