Ingredients

1 cup beans such as Rosso di Lucca, soaked overnight 

1 package Italian sausages

1 cup Ditalini, bow tie or other small pasta

1 tbsp olive oil or tallow

430 grams onion

2 1/4 tsp salt

45 grams garlic

155 grams celery (you can leave this out if you want to eat seasonally and it's not available locally)

350 grams carrot

1 tbsp oregano 

1 tbsp garlic powder

1 1/2 tsp red Chile flakes 

I large can (796 ml) diced tomatoes

2 tbsp tomato paste

75 grams Parmesan rind (optional)

4 cups bone broth or stock 

Serves 5-6 

Instructions

Soak the beans overnight, then the next day drain, rinse and cook them. Strain the liquid and set the beans aside. 

Preheat a stockpot over medium heat. Add the oil. 

Remove the sausage meat from the casings and discard them if using Italian sausages. Add to the hot oil and break up into small pieces. 

Dice the onions and add to the sausage once the meat is browned. Sprinkle the salt on top of the onions, put the lid on, and cook until the onions are soft. 

Dice the garlic and add to the softened onions. Continue cooking until soft and translucent. 

Meanwhile, dice the rest of the veggies. Keep separate. Add the celery, cook until soft, then add the carrots.

Boil a small pot of water for the pasta. For Ditalini, cook about 13 minutes or until soft. Drain and set aside.

Continue cooking the veggies over medium heat while you get the broth, tomato paste, and canned tomatoes ready. Add all of the spices and the Parmesan rind to the veggies.

Once the carrots have started to soften, add all of the rest of the ingredients to the pot except the beans and pasta. 

Bring the soup to a boil, then turn it down to a simmer and continue cooking until the carrots are soft.

Add the beans and pasta to the soup. If you plan on having leftovers, put the pasta in your bowl and not directly in the soup. The pasta will otherwise absorb most of the liquid from the soup and your leftovers will not be brothy.