INGREDIENTS:
2 tbsp olive oil
1 garlic clove minced
1/2 c chopped onion
1/2 c chopped carrots
1/2 c chopped celery
1/2 c dry white wine
4 cups chicken broth
2 tbsp tomato paste
1 can of cannellini beans
1/2 lb. dittalini pasta
1/2 c grated grana padana
2 Italian sausage links
2 tbsp La Spaghettata


DIRECTIONS:
Saute garlic, onion, carrots, and celery in olive oil for 10 minutes. Brown the sausage in a separate pan for 15 minutes. After browning, chop the sausage and add it to the sauted vegetables. Continue sauting for about 5 more minutes. Add the wine until it evaporates. Next, add 3 cups of the chicken broth. Bring to a boil. In a separate pot, bring 1 cup of chicken broth to a boil and add the tomato paste. Stir this mixture until the paste dissolves. Pour this mixture into the soup. Simmer the soup for 1/2 hour. Add the dittalini pasta and cook for 10 minutes. Turn off the heat and add La Spaghettata. Let sit for 5 minutes before serving. Top with grated grana padana.