Pasta e Fagioli

Marinate Italian sausage with wine, pepper, and half of the rosemary and sage mixture.  Refrigerate 30 minutes. In a large stock pot, heat oil over medium heat. Add celery, carrots, onions, garlic and the rest of the herbs. Sauté until the vegetables are soft and translucent; about 5 minutes. Season to taste with salt and pepper. Add marinated sausage and continue to cook until meat is browned and all liquids have evaporated. Stir in Carmelina ‘e…San Marzano® Organic Italian Chopped Tomatoes in Puree and Carmelina Brands® Italian Borlotti Beans; mix thoroughly to combine. Carefully add 10 cups of broth to mixture and bring to a boil.  Reduce heat to low and simmer soup for 45 minutes; stirring occasionally. To finish soup, add ditalini pasta. Continue to simmer an additional 10 minutes until pasta is cooked through.  Add additional broth if needed for desired consistency. Stir soup to combine and check seasonings. Remove from heat. Ladle soup into individual bowls and garnish with Parmesan cheese. Enjoy!