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Pasta Fagiole

2 garlic cloves, minced or more
1 small onion, diced
2 TBS. olive oil
2 Italian sausages, sliced into 1/2" rounds
1 8 ounce can tomato sauce
1 cup water or more
16 ounce cannellini beans or red kidney beans, drained
1/2 to 1 tsp. oregano, to taste
1/4 tsp. basil, to taste
salt and freshly ground black pepper to taste
1/2 cup mozzarella cheese, grated
1/2 pound ditalini or elbow macaroni, cooked
Fresh parsley, chopped
Parmesan cheese

In a large pot, fry the garlic and onion in the olive oil (over
medium/high heat) until soft. Add the sausages and brown. Pour off
some of the fat from the pot. Add the tomato sauce, water and
spices. Simmer for about 10 minutes. Add the beans, stir gently
and continue to simmer for another 10 minutes. You may need to add
more water to thin the soup a little. Add the mozzarella cheese
and stir gently until melted. Add the parsley and adjust the
seasonings to taste. Mix in the cooked pasta. If still too thick,
add a little more water. Serve immediately. Sprinkle Parmesan cheese
over each serving. Serves 4

This recipe can be doubled with no problem. Also, crushed red pepper
flakes can be added to the soup.


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