Pasta e Fagioli with Sausage

Pasta e Fagioli with Sausage
Photo by © Melanie Acevedo

Ingredients

  • 1 teaspoon dried rosemary, or 1 tablespoon chopped fresh rosemary
  • 1 bay leaf
  • 1 teaspoon salt
  • 1 carrot, chopped fine
  • 6 cups drained and rinsed canned kidney beans (three 19-ounce cans)
  • 1 onion, chopped fine
  • ½ cup tubetti or other small macaroni
  • + 6 more ingredients
    • 2 ¾ cups canned low-sodium chicken broth or homemade stock
    • 4 cloves garlic, minced
    • ½ teaspoon fresh-ground black pepper
    • 1 pound mild Italian sausages
    • 1 rib celery, chopped fine
    • 2 tablespoons olive oil

1. In a large pot, heat 1 tablespoon of the oil over moderate heat. Add the sausages and cook, turning, until browned and cooked through, about 10 minutes. Remove. When cool enough to handle, halve the sausages lengthwise and then cut crosswise into slices. 2. Heat the remaining tablespoon of oil...

View full recipe at My Recipes

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