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1
Remove the casing from the sausage using 1/2 sweet sausage and 1/2 hot sausage and cook over med.
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2
high heat in a large dutch oven make sure to crumble the sausage into fine pieces.
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3
Drain any greases that are left from the frying.
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4
In the same pot add your garlic and onions and cook till onions are clear.
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5
Add parsley and Italian seasonings.
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6
Add beans, stock and tomatoes(I like to use the Del Monte Diced with Italian seasonings) to the mixture and season to taste.
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7
Let this simmer at low heat for at least 2 hours.
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8
( I usually make this portion the day before and refrigerate overnight.
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9
).
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10
In a separate pot boil 3-4 quarts of water, once it has boiled add a hand full of kosher salt.
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11
Add your ditalini and boil till slightly more than el dente is achieved.
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12
Firm not mushy but not hard - since this is added to the soup it will continue to absorb moisture out of the soup if it is too el dente.
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13
Reserve 1 cup of the noodle water.
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14
Drain noodles and give a 2 tbsp extra virgin olive oil drizzle over the noodles.
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15
Add noodles to soup along with the 1 cup of reserved water.
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16
To serve the soup place in a shallow soup bowl - shave a few nice pieces of Parmigiano Reggiano cheese on top and serve with a slice of semolina bread.
