Pasta e Fagioli
Ingredients
- 1 pounds Italian Sausage
- 1 tablespoons Olive Oil
- 1 Yellow Onion
- 2 Sprigs Rosemary, Minced
- 3 cloves Garlic, Minced
- 1 cans Tomato Paste
- 2 cups Water
- 8 ounces Water
- 1 cans White Beans, Drained
- 1 Lemon, Juiced
- 1/2 Shredded Parmesan Cheese, Optional
- 1/2 bunches Parsley, Optional
Directions
1
In a large pot, heat olive oil over medium heat. Add onion and cook 4-6 minutes until softened, stirring occasionally.
2
Add Italian sausage, rosemary and a pinch of salt and black pepper, if desired. Cook Italian sausage, breaking apart with a spoon, for 6-8 minutes until browned and aromatic.
3
Add garlic and tomato paste. Cook 2-3 minutes until tomato paste begins to caramelize and separate.
4
Add 2 cups of water. Bring to a boil; add macaroni pasta and white beans. Return to a boil then reduce heat to a simmer and cook, simmering for 8-10 minutes until macaroni is al dente and sausage reaches 160° F.
5
Remove pot from heat and stir in lemon juice. To serve, divide soup among 4 bowls. Top with Parmesan cheese and parsley, if desired.
Nutrition Facts
- 30 g Protein