4-6 servings
1 can of cannellini beans, drained and rinsed
4 garlic cloves, peeled and chopped
1 medium onion, thinly sliced
2 tablespoons each fresh thyme, rosemary and sage
6 ounces Canadian bacon, cut into ½ inch cubes
1 sweet turkey or chicken Italian sausage, removed from casing
1 tablespoon olive oil
4 cups low sodium chicken or vegetable broth
8 ounces small tubular pasta
Salt and pepper to taste
Fresh finely chopped Italian parsley for garnish
1/3 cup shredded Parmesan cheese for garnish
In a large heavy pot with lid or Dutch-oven, combine Canadian bacon and sausage; heat over medium -high heat, stirring frequently and breaking sausage up into bits with wooden spoon, cook for about 7 minutes. Add olive oil, onion, garlic, thyme, rosemary and sage, cook for about 3 minutes. Add broth and beans cook for about 25 minutes lowering heat to simmer.
Increase heat to a boil; add pasta and cook pasta al dente. Season with salt & pepper; ladle soup in to bowls and garnish with fresh parsley and Parmesan cheese.
4 garlic cloves, peeled and chopped
1 medium onion, thinly sliced
2 tablespoons each fresh thyme, rosemary and sage
6 ounces Canadian bacon, cut into ½ inch cubes
1 sweet turkey or chicken Italian sausage, removed from casing
1 tablespoon olive oil
4 cups low sodium chicken or vegetable broth
8 ounces small tubular pasta
Salt and pepper to taste
Fresh finely chopped Italian parsley for garnish
1/3 cup shredded Parmesan cheese for garnish
In a large heavy pot with lid or Dutch-oven, combine Canadian bacon and sausage; heat over medium -high heat, stirring frequently and breaking sausage up into bits with wooden spoon, cook for about 7 minutes. Add olive oil, onion, garlic, thyme, rosemary and sage, cook for about 3 minutes. Add broth and beans cook for about 25 minutes lowering heat to simmer.
Increase heat to a boil; add pasta and cook pasta al dente. Season with salt & pepper; ladle soup in to bowls and garnish with fresh parsley and Parmesan cheese.
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