Circle B Kitchen
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, finely chopped
1 carrot, peeled & chopped
1 stalk celery, chopped
½ lb bulk sweet Italian sausage or links removed from casing
1 teaspoons dry oregano
1 tsp dried basil
1/2 teaspoon red pepper flakes
1 or 1½ cups marinara sauce
2-3 cups vegetable stock or chicken stock
1 can cannellini beans, drained and rinsed
1 parmesan rind, if you have it
1 can cannellini beans, drained and rinsed
Salt and pepper to taste
¼ lb ditalini or mezze tubetti pasta
2 tablespoons chopped flat leaf parsley
Lots of grated parmesan cheese
While the pasta cooks, heat the olive oil in a large heavy pot over medium high heat. Add the crumbled sausage and brown. Add the onion, celery and carrot, and sauté in the oil for 2 minutes. Stir in garlic,basil, oregano and red pepper and saute for a couple more minutes.
Stir in the marinara sauce, the beans, parmesan rind, salt and pepper and stock.
Reduce the heat and simmer for about 10 minutes, covered. Add the cooked pasta to the pot, and if necessary, add a little more stock if it seems too thick. Stir well, cover and keep pot on low until ready to serve. Stir in the chopped parsley and serve with grated Parmesan cheese and an extra drizzle of olive oil.