| 2 | tbsp | olive oil |
| 0.75 | lb | spicy italian sausage |
| 0.3 | lb | vegetarian spicy italian sausage |
| 1 | unit | onion, finely chopped |
| 2 | unit | carrots, finely chopped |
| 2 | stalks | celery, finely chopped |
| 3 | clove | garlic, minced |
| 1 | taste | salt |
| 1 | taste | black pepper |
| 1.13 | lb | canned cannellini beans |
| 0.94 | lb | canned diced tomatoes |
| 3 | cup | chicken broth |
| 1.5 | cup | vegetable broth |
| 2 | sprigs | rosemary, finely chopped |
| 0.4 | lb | ditalini, elbow, or other small pasta |
| 1.6 | tbsp | parmesan, for garnish |
** Remember to use gluten free pasta for Katie **
In 2 large, deep pots over medium heat, heat oil.
Double, double, toil and trouble; Fire burn, and cauldron bubble.
Add sausage to one and veg sausage to the other. 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.
Add garlic and cook until fragrant, 1 minute more. Season with salt and pepper, then add in beans (with their liquid), diced tomatoes, chicken/vegetable broth, and rosemary. Bring to a boil, then stir in pasta.
Reduce heat to medium and cook until pasta is al dente, about 8 minutes. Taste and adjust seasoning if necessary.
Serve in bowls garnished with Parmesan.
https://www.delish.com/cooking/recipe-ideas/recipes/a54687/easy-pasta-fagioli-recipe/