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Pasta e fagioli

Pasta e fagioli – Courier-Journal

1 medium onion
1 tablespoon olive oil
2 garlic cloves, minced, about 1 teaspoon
½ pound Italian sausage
28 ounces canned crushed tomatoes
2 14½- to 16-ounce cans chicken broth (or water)
1 16-ounce cans great northern beans
1 cup ditalini or tubetti pasta
½ 10-ounce bag baby spinach or mature spinach with stems removed
Freshly grated Parmesan, Romano or other sharp grating cheese

Finely chop onion. Heat olive oil in a large pot over medium-high heat, stirring occasionally. When the onion is beginning to color, add garlic and cook a minute or so.

If sausage is in casings, slit the casings and crumble the sausage into the pot. Stir and break up the sausage, cooking until it is brown. Add tomatoes, beans, chicken broth and 2 cups water. Bring to a boil, reduce heat and simmer.

Bring another large pot of water to a boil. Add ditalini, and cook according to package directions until done. Drain well. Coarsely chop spinach. Add ditalini and spinach to soup, and stir.

Serve in bowls topped with cheese. Serve with slices of French bread.

Serves 4.

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Categories: Italian, Soups
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