Ingredients
1 pound bulk Italian sausage2 large carrots, chopped2 celery ribs, chopped1 medium onion, chopped6 garlic cloves, minced3 tablespoons olive oil7 cups reduced-sodium chicken broth2 cans (15 ounces each) cannellini beans, rinsed and drained2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained2 bay leaves1 tablespoon Italian seasoning1 tablespoon tomato paste1 cup ditalini or other small pastaShredded or shaved Parmesan cheese
Preparation
In a Dutch oven, cook sausage over medium heat until no longer pink; drain.
In the same pan, saute the carrots, celery, onion and garlic in oil until tender. Stir in the broth, beans, tomatoes, bay leaves, Italian seasoning, tomato paste and sausage. Bring to a boil. Reduce heat; cover and simmer for 30 minutes, adding pasta during the last 6-8 minutes. Cook, uncovered, until pasta is tender.
