Pasta e Fagioli
Prep: 10 minutes • Cook: 20 minutes
Total Time: 30 minutes • Serves: 4
1 yellow onion, diced
1 pound Italian sausage
2 sprigs rosemary, minced
Pinch of salt and black pepper (optional)
3 cloves of garlic (minced)
1 can (6 ounces) tomato paste
2 cups water
8 ounces elbow macaroni pasta
1 can (15.5 ounces) white beans, drained
1 lemon, juiced
1/2 cup shredded Parmesan cheese (optional)
1/2 bunch parsley, chopped (optional)
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.
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