Chi Mangia Bene, Vive Bene


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Pasta y Fagioli Soup

YIELD: 8 servings

1 tablespoon butter
1 cup onion, diced
1 cup carrot, sliced
1 cup celery, sliced
24 ounces chicken sausage, crumbled
6 cups chicken broth
1½ tablespoons dried basil
1½ tablespoons dried oregano
1 cup uncooked orrechiette pasta
3 cups zucchini, diced (about 2 small zucchini)
2 (14.5-ounce) can stewed tomatoes, undrained
2 (15-ounce) can red kidney beans, rinsed and drained
2 (15-ounce) can cannellini beans, rinsed and drained
1 jar Costantino's Kitchen Tomato/Basil Pasta Sauce
1 cup shredded Parmesan cheese


Heat a large saucepan over medium high heat. Add butter and sauté onions, carrots and celery until onions are translucent, about 5-10 minutes. Add sausage and cook 2 minutes, stirring constantly. Add broth, pasta and herbs; bring to a boil. Cover, reduce heat, and simmer 4 minutes. Add zucchini and tomatoes and return to a boil. Cover, reduce heat, and simmer 2 minutes. Add beans and pasta sauce and simmer for 3 minutes or until pasta and zucchini are tender. Serve, garnished with Parmesan cheese.


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