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Ingredients
  • subheading: For the Pasta:
  • 4 cups Water
  • 1 tsp Salt
  • 1 tsp Olive Oil
  • 1 cup Ditalini Pasta (4 oz) or orzo, macaroni, etc.
  • subheading: For the Soup:
  • 4 Slices of Bacon (4 oz weighed) chopped
  • 1 Tbsp Olive Oil
  • 1 Medium Size Onion, chopped
  • 1 lb Italian Sausage (ground)
  • 1 pinch Red Pepper Flakes
  • 1 tsp Italian Seasoning
  • ½ tsp Black Pepper
  • 5 Garlic Cloves, (pressed or finely minced)
  • 2 Stalks Celery, diced
  • 1 Large Carrot, diced
  • (1) 14.5 oz Can Diced Tomatoes (with liquid)
  • (1) 15 oz Can Tomato Sauce
  • (1) 15.5 oz Can Cannellini Beans (drained & rinsed)
  • (1) 15.25 oz Can Red Kidney Beans (drained & rinsed)
  • (1) 15.5 oz Can Garbanzo Beans (drained & rinsed)
  • 2 Bay Leaves
  • 4 Fresh Sprigs of Thyme (each sprig with 3 or 4 stems)
  • 1 Sprig of Fresh Rosemary
  • 3 cups Chicken Broth (low sodium) Use 4 cups for more soup like consistency.
  • subheading: To Finish:
  • ¼ cup Flat Leaf Italian Parsley (finely chopped)
  • 1 cup Parmesan Cheese (grated) plus more for garnish
  • 1 Tbsp Fresh Basil Leaves, chopped (or to taste)
Steps
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