Pasta e Fagioli

I have made this twice in a two week span and my dad gives it the Italian seal of approval!

2 tbsp olive oil

3 celery stalks, diced medium (I don't like, so I use 1 and mince really small)

2 carrots, diced medium

1 small red onion, diced medium

3 garlic cloves, minced

salt and pepper

1 sprig oregano, or pinch of dried

28oz can diced tomatoes

3 cups low-sodium chicken broth

1 Parmesan rind (optional but highly recommended!)

Parmesan or Romano cheese for sprinkling

1 cup small pasta, recommend ditalini

15.5oz can cannellini or northern white beans, rinsed and drained

1/2 lb hot Italian sausage, use chicken sausage for healthier version

In a medium pot brown up Italian sausage. Set aside on papertowel'd plate..

Add olive oil to same pot that is now empty. Saute celery, carrots and onions. Season with salt and pepper. Cook, stirring occasionally for about 10 minutes. In the last 3 minutes add garlic.

Add tomatoes, oregano, broth and Parmesan rind (if using) to vegetables. Increase heat to high and simmer rapidly for 5 minutes.

In a blender blend 1/2 of the beans and one cup of the soup, set aside. This will get added back into the soup later and provides a nice thickness to the soup.

Add uncooked pasta and cook, partially covered, for 10-15 minutes. Add beans, cooked sausage and blended mixture and cook for only 3 more minutes.

To serve, remove rind and sprinkle with freshly grated parmesan cheese. (Don't you dare use that crap in the green can)

Makes 4-6 servings.

Recipe borrowed from: Me!

**WW Friendly - 5 points per serving if you use chicken sausage