Pasta e Fagioli

My take on Pasta e Fagioli is super comforting and perfect on a cold day.

Ingredients

• 1 pound bulk Italian sausage
• 2 tablespoons Garlic Olive Oil
• 2 carrots, peeled and diced
• 1 onion, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1 15 ounce can diced tomatoes
• 1 15 ounce can tomato sauce
• 1 quart chicken stock
• 1 can cannellini beans, drained and rinsed
• 1 can kidney beans, drained and rinsed
• 1 cup short pasta such as ditalini
• 1 tablespoon Italian Seasoning
• 2 tablespoons Tuscan Herb Dark Balsamic Vinegar
• 1 teaspoon salt
• 1/4 cup grated parmesan cheese
• parmesan rind (optional)

Instructions

1. Heat the oil in a large dutch oven over medium heat. Add the sausage and cook until browned through. Add the carrots, onion, celery, garlic, Italian seasoning, and balsamic vinegar.  Cook for 5 minutes until the carrots begin to soften.
2. Add the tomatoes, tomato sauce, beans, broth, parmesan rind, salt and pasta. Stir to combine and simmer for 10 minutes until the pasta is al dente. 
3. Serve and top with grated parmesan cheese.

Takes 30 minutes

Serves 4-6