Pasta e Fagioli
This recipe requires kitchen basic ingredients and canned goods, which makes this soup easy to shop for and easy to pull together. Fresh vegetables, Italian sausage, and savory seasonings make this flavorful one pot recipe ideal to share among friends or keep in your fridge for leftovers. Serve each bowl of soup with a slice of toasted bread drizzled with olive oil.
INGREDIENTS
1 cup of ditalini pasta
2 tablespoons of olive oil
1 pound ground Italian sausage
2 garlic cloves, minced
1 onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
1 green pepper, diced
8 cups of chicken broth
1 8 ounce can of tomato sauce
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon dried rosemary
1 bay leaf
1 15 ounce can of red kidney beans, rinsed and drained
1 15 ounce can of great northern beans, rinsed and drained
½ cup fresh chopped parsley
1 teaspoon of salt and pepper to taste
STEPS
Bring a medium pot of salted water to a boil over high heat and cook 1 cup of ditalina pasta for 10 minutes. When the pasta is done cooking, drain and set aside.
Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the ground Italian sausage and cook until browned, about 10 minutes. Crumble the sausage into small pieces with your spoon. When the sausage is browned, remove from the pot and set aside. Clean your pot with paper towel to remove the excess grease.
Add 1 tablespoon of olive oil in the same pot over medium heat. Add diced onion, celery, carrots and green pepper and sauté for 5 minutes. Add minced garlic and cook for one minute.
Add the chicken broth, tomato sauce, oregano, thyme, rosemary, bay leaf, salt and pepper. Also add back the sausage and bring the soup to a boil. Reduce heat to low, cover the pot with the lid, and simmer for 10-15 minutes.
Once the vegetables are tender, add the cooked pasta, red kidney beans, great northern beans, and parsley to the soup and stir together. Remember to remove the bay leaf.
