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Pasta e Fagioli Soup (Italian Pasta and Bean Soup)

Closet Cooking
  • 60 minutes
  • Serves 4

INGREDIENTS

1/2 lb

Italian sausage

1

Bay leaf

2 15 ounce cans

Cannellini beans

2

Carrots

2

stalks Celery

3 cloves

Garlic

1

Onion

1 tsp

Oregano

1

Parsley

1 15 ounce can

Tomatoes

4 cups

Ham broth or chicken broth or chicken stock

1 tbsp

Tomato paste

1/4 cup

White wine or broth

1 cup

Ditalini pasta

1/2 tsp

Fennel seeds, toasted and ground

1 pinch

Red pepper flakes

1

Salt and pepper

1 tbsp

Olive oil

1

(2 inch) piece Parmesan, rind