Ingredients:
- 2 tbsp Extra Virgin Olive Oil
- 2-3 Garlic Cloves, minced
- 32 oz / 4 C chicken or vegetable broth
- 1 15 oz can cannellini beans
- 1 28 oz can diced tomatoes
- 3/4 cup of Ditalini or any other small pasta
- 12 oz. package Sweet Italian Chicken Sausage
- 1 Bunch Kale, stems removed and leaves chopped
- 1 Yellow Onion, chopped
- Shaved or shredded Parmesan cheese
- Spices: oregano, parsley, basil, thyme, bay leaves, salt & pepper to taste
- Optional: 2 large carrots & 1 stalk celery, chopped
Directions:
- In a large deep pot over medium, heat oil
- Add sausage (remove from casings) and break up with a wooden spoon until lightly browned
- Remove sausage and set aside on a plate
- Stir in onions and cook until translucent (if adding carrots & celery, add here)
- Add garlic, cook for another minute or less on medium-low
- Add cooked sausage and all beans, tomatoes, broth & spices
- Bring to a boil then allow to simmer for 15-20 minutes
- Stir in pasta & kale
- Reduce heat to medium & allow to cook to al dente, about 6-8 minutes depending on pasta
- Stir in parmesan cheese & sprinkle on top
- Serve immediately as pasta will absorb liquid if it sits too long
Note: I did not add enough liquid in the above image, should be a little more soupy. Add more/less pasta as desired.
qcyogifoodie 