← Replies in Sausage and Bean Soup Recipe
Eric Shupack· last week
Ditalini pasta version:
2 Tbsp of Olive Oil
1lb of Italian Sausage, casing removed
1 Yellow Onion, diced
3 Stalks of Celery, diced
2 Carrots, peeled and diced
4 Cloves of Garlic, minced
10 cups of Chicken Stock
2-14.5oz cans of Cannellini Beans, drained and rinsed
14oz can of Crushed Tomatoes
1 cup of Heavy Cream
1 Tbsp of Italian Seasoning
12oz of Ditalini Pasta
Piece of Parmesan Rind, optional
Salt and Pepper to taste
Fresh Parm to serve