Pasta Figioli (Pasta & Bean) Soup

This Pasta Fagioli recipe is a must especially during cold winter months. It's easy and hearty---the ultimate comfort food and truly one of the best soups you’ll make!

Ingredients

• 2 tbsp. Tuscan Herb Extra Virgin Olive Oil
• 1/2 lb. Italian sausage
• 1 medium Yellow onion, chopped
• 2 medium Carrots, peeled and chopped
• 2 stalks Celery, chopped
• 3 cloves garlic, minced
• 1 Tbsp. Tuscan Dipper Herb Mix
• Black pepper
• 2 (15-oz.) cans Cannellini Beans
• 1 (15-oz.) can Tomatoes, diced
• 4 cups Vegetable Broth
• 2 Sprigs rosemary, chopped
• 1 1/2 cups Ditalini pasta (or other small shapes)
• Freshly grated Parmesan, for garnish
• Bread Croutons, for garnish

 Directions

1. In a large, deep pot over medium heat, heat oil. Add sausage and cook, breaking up with a wooden spoon, until cooked through, about 5 minutes. Stir in onion, carrots, and celery and cook until slightly softened about 5 minutes.
2. Add garlic and cook until fragrant, 1 minute more. Add Tuscan Dipper Herb Mix and pepper, then add in beans, diced tomatoes, vegetable broth, and rosemary. Bring to a boil, then stir in ditalini.
3. Reduce heat to medium and cook until pasta is al dente, about 8 minutes. Taste and adjust seasoning if necessary.
4. Serve in bowls garnished with Parmesan and Croutons.