1 tablespoon olive oil
1 pound ground sweet Italian sausage
1 medium yellow onion, diced
2 stalks celery, thinly sliced
3 medium carrots, grated
4 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried rosemary
1/2 teaspoon rubbed sage
a pinch or two of red pepper flakes
1 (14.5 ounce) can diced fire roasted tomatoes include juice from can
2 (14.5 or 15 ounce) cans great northern beans (drained and rinsed)
6 cups low-sodium chicken stock
3/4 cup small baby elbow macaroni
salt and pepper to taste
freshly grated Parmesan cheese, for serving
chopped fresh parsley, for serving
Heat olive oil over in Dutch oven. Add the Italian sausage and until golden brown and crispy–breaking into small pieces. Use a slotted spoon to transfer cooked sausage to a paper towel lined plate. Add onion, celery, carrots and salt and pepper to the sausage renderings in the pot. Stir, cover and cook for 8 minutes or until tender, stirring occasionally throughout. Next, add in the garlic, dried basil, rosemary, rubbed sage and chili flakes if using. Stir and cook for 1 to 2 minutes before adding the sausage back in along with the can of tomatoes, beans and broth. Stir, cover and bring to a boil, reduce heat to medium low, cover and cook for 20-30 minutes. Add in the small baby shells, stir and cook (at a simmer) for 10 to 15 minutes or until the shells are tender. Add more broth if the shells have absorbed too much of the liquids. Taste and re-season with salt and black pepper if needed. Serve into bowls, top with grated Parmesan cheese and chopped fresh parsley.
