Ingredients:
- 16 oz Ditalini Pasta
- 2 – 15oz cans Cannelini beans
- 1 – 15oz can diced tomatoes
- 2 – 32 oz containers Chicken Broth
- 20 oz mild ground Italian Sausage
- 2 tbsp minced garlic
- 1 tbsp oregano
- 1 tbsp basil
- 1 bunch greens; leaves torn (such as escarole, kale, mustard, collard)
- Freshly grated Parmesan cheese for garnish
Directions
- Cook Ditalini pasta according to package directions, drain and return to pasta pot. Cover.
- Brown sausage in large sauté pan, breaking up into little pieces as it browns. Drain fat from browned sausage.
- Return sausage to large sauté pan, add remaining ingredients and half the chicken broth and simmer until greens are wilted, about 15 minutes.
- Add Sausage mixture to pasta, add remaining chicken broth.
- Simmer for an additional 15 minutes, then serve with freshly grated Parmesan cheese on top.
