Pasta Fagioli

1 pound Hot Italian Sausage
2 cloves garlic, minced
1 medium onion, diced
2 medium carrots, diced
2 stalks celery, diced
1 (19 oz.) can Cannellini beans (undrained)
1 (14.5 oz) can crushed tomatoes
2 (14 oz.) cans chicken broth
2/3 cup ditalini pasta (or any small pasta)
Salt and chili pepper to taste

Remove casings from sausage and cut into small bite-size pieces (I usually use ground Italian Sausage since it is easier and quicker to work with). Brown sausage (add olive oil if needed to brown); then add next 4 ingredients and sauté until soft. Add beans, tomatoes and chicken broth, bring to a simmer, add pasta and cook until “al dente”. Season to taste with salt and chili pepper. Add freshly grated Parmesan and serve with a crusty Italian bread. Serves 4-6. (You may add additional chicken broth if not soupy enough)

Note from Cindy: This recipe can easily be doubled if you have a large soup pot.