Zuppa Di Salsiccia Con Pasta E Cannellini (Sausage Soup with Pasta and Cannellini Beans)

Ingredients:

• 3 tbsp. extra virgin olive oil
• 1/2 cup onions, chopped
• 2 tbsp. fresh rosemary, chopped
• 1 celery stalk, diced
• 1 carrot, diced
• 3/4 lb. bulk Italian sausage
• 1 pinch dried crushed red chili flakes
• 3 cloves garlic, diced
• 4 cups beef broth
• 3 cups water
• 4 tbsp. tomato paste
• 1 (15 oz.) can Progresso cannellini beans, rinsed and drained
• 1 small head escarole, washed and chopped
• 4 oz. angel hair pasta, broken in pieces
• Salt and freshly ground pepper to taste
• Freshly grates Parmesan cheese

Directions:

1. In a large pot, combine olive oil, onions, celery, carrots, adn rosemary, and cook over medium heat until onions are translucent. Add sausage, red chili flakes, and garlic, and cook until sausage is nicely browned.
2. Add broth, water, tomato paste, beans, and escarole. Bring mixture to a boil, then reduce heat and simmer for 20 minutes. Add pasta, and cook 8-10 minutes, until al dente.
3. Season with salt and pepper to taste and a sprinkle of freshly grated Parmesan cheese, if desired.

TIP: Season with salt and pepper at each stage of cooking.

Submitted by Anna Restivo, adapted from a recipe found in "Tastes of Italia", November, 2004.