Heat olive oil in soup pot. Crumble sausage and cook until browned.
Add carrot, celery, onion, garlic, bay leaf, rosermary and thyme.
Season with salt & pepper. Cook until veggies are softened
Add chicken broth, beans, and 2 cups water. Cover and bring to a
boil. Stir in the pasta and simmer until pasta is al dente. Discard
the bay leaf, rosemary and thyme.
Serve with fresh grated parmesan cheese.
Originally Submitted
7/17/2011
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