Pasta e Fagioli
Description
This is a comforting, satisfying soup that warms you up on a chilly night. It can be on your table in about 30 minutes. Serve it with a crusty bread, if desired.
Ingredients
1 lb. ground Italian sausage*
1 large yellow onion, diced
1 c. finely diced carrots
1/2 c. finely diced celery
5 cloves garlic, minced
4 c. beef broth or stock
30 oz. can fire roasted diced tomatoes
15 oz. can red kidney beans, drained and rinsed
15 oz. can cannellini beans, drained and rinsed
1 t. salt
1/2 t. freshly ground black pepper
1/2 t. dried thyme
1 1/2 c. Ditalini pasta
Garnish: 1/4 c. roughly chopped fresh basil and 1/2 c. freshly grated Parmesan cheese
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Heat a large pot or Dutch oven over medium-high heat. Add Italian sausage; brown, about 5 minutes. Discard excess grease. Add in onion, carrots and celery; cook until softened and sausage is cooked through, another 7 - 10 minutes. Add garlic during the last 1 - 2 minutes of cooking.
Pour in beef broth, tomatoes and both beans. Season with salt, pepper and thyme. Bring to a boil over high heat.
Add pasta; reduce heat to medium; simmer until pasta is cooked through, about 7 minutes.
Serve garnished with basil, Parmesan cheese and freshly ground black pepper.
You can substitute lean ground beef, ground turkey, or diced ham.
8 servings.