Italian Ditalini and Bean Soup

It's cold now that January has arrived and not much beats a hearty soup for dinner - especially if it is quick yet tasty.

Italian Ditalini and Bean Soup

Adapted from Cook's Country

Serves 6 if primary course

Ingredients:
3 cans (15.5 oz) cannellini beans, drained and rinsed
4 cups chicken broth
1/2 pound Italian sausage (2-3 links), remove casings (hot or mild)
2 tablespoons extra-virgin olive oil
2 medium onions (chopped)
4 garlic cloves (minced)
1 teaspoon fresh rosemary (chopped) (or 1/2 teaspoon dried)
1 can (14.5oz) diced tomatoes
Salt (1 teaspoon or to taste)
Pepper (1/2 teaspoon or to taste)
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1-1.5 cups ditalini (or other small pasta)
1/2 cup fresh basil (chopped) (or 2 tablespoons dried)
1 cut grated Parmesan

Directions:

1. Puree half of beans with 2 cups chicken broth in blender
2. Cook sausage over medium-high heat, breaking up into pieces, about 5 minutes until no longer pink. Drain onto paper towel to absorb oil.
3. Heat oil to medium-high and cook onions for about 10 minutes until soft.
4. Add garlic, rosemary to onions for 30 seconds.
5. Add tomatoes, remaining cannellini beans and chicken broth, bean puree mixture, sausage, salt and pepper.
6. Bring to boil then simmer on low for about 15 minutes.
7. Simultaneously with step 6 bring water with 1 tablespoon of salt to boil in another pot. Cook pasta according to directions. When done, drain BUT don't add pasta to soup.
8. Serve soup into bowls mixing in a serving of pasta to each bowl, top with basil, and Parmesan. You may drizzle with more olive oil for a traditional Italian style serving. I also dash with crushed red pepper flakes when using mild sausage since the kids don't always like spicy food.

Note: You can add the pasta to the pot of soup if you plan to eat it all at one sitting - but keeping them separate allows for leftovers where the pasta isn't mushy. If you make the soup ahead you definitely want to keep the pasta separate and combine when serving.