Pasta Fagioli Soup

Serves: 10

Ingredients

2 tablespoons avocado oil

1 (1-pound) package ground mild Italian pork sausage

1 yellow onion, chopped

3 medium carrots, peeled and sliced

2 stalks celery, sliced

3 cloves garlic, minced

2 teaspoons Italian seasoning

1 teaspoon salt

1 (15-ounces) can Great Northern beans, drained and rinsed

1 (15-ounces) can no-salt-added garbanzo beans, drained and rinsed

1 (15-ounces) can diced tomatoes, undrained

2 (32-ounces each) packages 33%-reduced-sodium chicken broth

2 dried bay leaves

1 cup dry Banza rigatoni pasta

Parmigiano-Reggiano cheese, freshly grated, for garnish

Fresh Italian parsley, minced, for garnish

Directions:

Heat avocado oil over medium heat in a large stockpot. Add sausage to stockpot and cook, breaking up large pieces with a wooden spoon, until cooked through (165 degrees). Add onion, carrots, celery, garlic, Italian seasoning and salt. Cook for 3 to 5 minutes or until vegetables soften.

Add Great Northern beans, garbanzo beans, diced tomatoes, chicken broth and bay leaves. Cover and bring to a boil. Add dry pasta and cook for 7 minutes, uncovered, or until pasta is al dente. Remove from heat.

Divide soup among 10 bowls. If desired, garnish with fresh Parmigiano-Reggiano cheese and/or fresh parsley.

Source: Adapted from www.hy-vee.com/recipes-ideas/recipes/pasta-fagioli-soup