Hot, comforting, and packed with amazing flavor to make you smile on a chilly day. Packed with hot Italian sausage, hot capicola, cannellini beans, celery, carrots, peas, diced tomatoes, and even tiny pasta, in a warm flavorful vegetable broth to fill your belly on a chilly day.
1poundof cooked hot Italian sausage links cooked and sliced
2tablespoonsextra-virgin olive oil
2ouncesdeli-sliced hot capicola chopped
2carrotshalved lengthwise and thinly sliced
2stalks celerythinly sliced
2 15-ouncecan of cannellini beans
2 15-ouncecan organic diced tomatoes
1cuporganic frozen peas
3cupslow sodium vegetable broth
3tablespoonsgrated Parmesan cheese
1/4of cup chopped flat leaf parsley
2tablespoonschopped fresh basil
Freshly ground pepper
2cupsof cooked Ditalini- al dente
Cook 1 pound of Italian sausage links till browned, remove from pan and place on platter to cool, slice into rounds.
Heat 2 tablespoon olive oil in a large heavy-bottomed pot over medium-high heat. Add the capicola, red onion and minced garlic. Cook, stirring, until the onion softens, about 2 minutes. Add the carrots and celery. Cook, stirring, until slightly softened, about 5 minutes. Add the hot Italian sausage, cannellini beans, tomatoes, peas, 3 cups vegetable broth, the Parmesan,1/4 of cup chopped flat leaf parsley, 2 tablespoons chopped fresh basil, 1/2 teaspoon kosher salt, and a few grinds of pepper. Bring to a simmer, then cover and cook until the vegetables are tender, 15 to 20 minutes.
Remove from heat source, ladle into soup bowls over cooked Ditalini pasta, and serve with warm crusty bread.