Sausage and Bean Soup With Pasta
By: The Italian Dish
Published: Thursday, February 18, 2010 - 12:39pm

Ingredients




1 cup dried cannellini beans or 1 15-ounce can, drained
1 pound ground sausage, turkey or pork
1/2 medium onion, diced
1/2 medium carrot, diced
3 tablespoons olive oil
2 garlic cloves, minced
15 ounces can diced tomatoes
6 cups to 8  chicken broth
1 teaspoon dried thyme
1 bay leaf
salt and pepper 

1 cup ditalini pasta, or any small pasta
grated Parmigiano Reggiano cheese

Preparation

1 If using dried beans, place them in a pot, cover with cold water and let soak for several hours or overnight. Drain. 2 In a large pot, brown the sausage.  Remove from pot.  If there is a lot of fat left in the pot, pour this out but do not wipe out pot.  Add onion, carrot and olive oil and saute for 2-3 minutes until soft.  Add garlic and saute about a minute more.   Add  the tomatoes, chicken broth, thyme, bay leaf, some salt and pepper and the drained beans and the sausage and cover the pot. Cook for an hour over low heat, at a gentle simmer. 3 If using dried beans, check for doneness at this point.  (If using canned beans, add the pasta now.)  If the beans are not soft enough, cover the pot again and cook for another 30 minutes or until the beans are soft. Add the pasta and cook, uncovered, until the pasta is tender.  Check the seasoning and add more salt and pepper to taste.  If the soup is too thick for your liking, add some more chicken broth. 4 Serve with grated cheese on top and an extra drizzle of olive oil. 5 Variation:  Add a couple of handfuls of fresh chopped greens like spinach, chard, etc. to the last 15 or 20 minutes of cooking time.

About


Baby, it's cold outside - the high for today is supposed to be 16 degrees! Here is a hearty soup to get you through the winter. This soup, along with a green salad and some nice bread, is a great dinner for a chilly night.  This soup is loaded with sausage, beans and ditalini pasta.  It's really a pretty traditional "Pasta e Fagioli" soup, but with sausage. I've made the soup with turkey sausage, but you can use any sausage you like.  
I've used dried beans to make the soup.  You can certainly use canned, but if you've never cooked with dried beans, you should try it.  Some people are confused about dried beans and don't know how to soak them and cook them.  But there really is no mystery to it at all - it's very easy.  Soaking simply softens the beans so that they have a shorter cooking time.  That's all.  And you don't really even have to soak them.  If you forget to soak them, simply cook them longer.  I just throw the beans in a pot and cover them with water and let them soak all day. I drain them, add fresh water and then cook them until they are tender. That's it. And I get my beans from Steve Sando at Rancho Gordo.  He produces the best dried beans on the market today.