Prep Time: 15 minutes
Cook Time: 30 minutes
1 lb. Italian Sausage links, cut into chunks or loose sausage.
2 T. extra virgin olive oil
3 cloves garlic, finely minced
2 medium carrots, peeled and diced, 1/4 inch
1 medium onion, peeled and diced, 1/4 inch
3 C. cabbage or spinach, chopped
1 large Idaho potato, peeled and diced, 1/4 inch
5 ½ C. of beef broth
3 T. tomato paste
1/4 C. fresh Italian parsley, chopped and divided
2 tsp. oregano
1 tsp. dried basil
1/2 tsp. dried Thyme
1/2 tsp. dried crushed rosemary
1 tsp. coarse ground black pepper
Salt, to taste
1 can (15 ounces) great northern beans (whatever bean you like the most will work)
1 can (15 ounces) diced tomatoes
1/2 cup pasta, small size, short macaroni, small shell or mini bowtie, or mini bowtie, uncooked
Freshly shredded Romano cheese, for serving (Parmesan works also)
What to do:
In a large stock pot over medium-high heat add olive oil, sausage, garlic, carrots and onion. Cook for 4-5 minutes or until onions are wilted and no pink is showing in the sausage, making sure to stir occasionally.
Add the cabbage, potato, broth and tomato paste. Bring to a boil. Reduce the heat and add the oregano, basil, thyme, crushed rosemary, salt and pepper to taste. Simmer uncovered over medium heat for about 15 minutes.
Add the beans, tomatoes, and pasta, simmer until the pasta is done (about 8 to 12 minutes). Serve with a sprinkling of fresh parsley and grated Parmesan cheese and a good loaf of crusty artisan bread.