Garden Pasta Fagioli Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 4 Cups reduced sodium chicken broth | |
| 2 tablespoons oil | |
| ½ pound lean spicy Italian sausage, casings removed | |
| 3 teaspoons garlic, minced | Washed, peeled and minced |
| ¼ cup onion | Washed, peeled and diced |
| ½ cup carrots | Washed, peeled and diced |
| ¼ cup celery | Washed, trimmed and diced |
| 1 (16 oz.) can no added salt tomato sauce | |
| 1 (16 oz.) can no added salt diced tomatoes | |
| 1 teaspoon dried basil | |
| `1/2 teaspoon dried oregano | |
| ½ teaspoon dried thyme | |
| ¼ teaspoon ground black pepper | |
| 1 (15 oz.) can red kidney beans, drained and rinsed | |
| 1 (15 oz.) can Great Northern beans, drained and rinsed. | |
| 1 cup ditalini pasta | |
| ¼ cup Parmesan cheese |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat 1 tablespoon oil in a large pot over medium high heat. Add Italian sausage and cook until browned. Drain excess fat. Set aside. | |
| 2 | Add remaining 1 tablespoon oil to pot. Stir in garlic, onion, carrots and celery. Cook stirring occasionally until tender. About 3-4 minutes. | |
| 3 | Add broth, tomato sauce, diced tomatoes, basil, oregano, thyme, Italian sausage, beans, and stir. Bring to boil and reduce heat. Simmer for 10 minutes. | |
| 4 | Add noodles. Cook for 8-9 minutes until noodles are soft. | Cook until internal temperature reaches 135°F. |
| 5 | Divide soup into bowls. Top with Parmesan cheese. Serve immediately |
Posted in Soup Recipes
