1 lb. ground Italian sausage (turkey or pork) - see note below
3 Tbls. olive oil
1 c. diced carrots
1 small onion, diced
2 garlic cloves, minced
1 (15 oz.) can diced petite tomatoes
1 (15 oz.) can cannellini beans, drained
64 oz. chicken broth
1 t. dried thyme
1 bay leaf
salt and pepper to taste
3/4 c. dried ditalini pasta
grated Parmigiano-Reggiano or Parmesan cheese, for garish
In a large pot, brown the sausage. Remove from pot; drain on paper plate lined with paper towel to absorb the grease. If there is a lot of fat left in the pot, pour this out, but do not wipe out pot.
Add onion, carrots and olive oil and sauté for 3-5 minutes until soft. Add garlic and sauté about a minute more. Add the tomatoes, chicken broth, thyme, bay leaf and salt, pepper, drained beans and sausage. Cover the pot and cook for 30-45 minutes over low heat, at a gentle simmer.
Add pasta and cook, uncovered, until the pasta is tender (9-11 minutes).
Serve with grated cheese on top. Serves 6