Made This Recipe? Add Your Photo
Prep 20 mins
Cook 1 hr
Pasta e Fagioli, pasta fazool, or any way you want to say it! Regardless of how you pronounce it, this is a soup made with love. And, unlike so many others, this is not a copycat from any restaurant chains. I've made this rustic Italian soup a hearty dish by adding sausage. Served with a good Chianti and a fresh loaf of Italian bread, and you are ready to find some one's heart...by way of his or her stomach! :)
- 4 Italian sausages, removed from casings (mild or hot, your choice, about 1 pound)
- 4 tablespoons olive oil, divided
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 2 large carrots, scraped and chopped
- 3 garlic cloves, minced
- 1⁄2 cup fresh Italian parsley, chopped
- 1 teaspoon dried oregano
- 1⁄2 teaspoon red pepper flakes (optional)
- 1 (29 ounce) can Italian plum tomatoes, with juices crushed with a fork (I like San Marzano tomatoes, which are a little more expensive, but well worth it)
- 1⁄2 cup dry red wine (such as Chianti)
- 2 1⁄2 cups canned low sodium chicken broth (or homemade, if you have some on hand)
- 1 (16 ounce) can cannellini beans, drained
- 1 (8 ounce) packagedried ditalini, cooked al dente according to package instructions (or any other small tubular pasta)
- salt & freshly ground black pepper, to taste
- freshly grated parmigiano-reggiano cheese or pecorino romano cheese, to taste
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Saute and crumble the sausage until browned. (You could also cook the whole sausages in their casings until golden brown and cut into 1/4-inch slices.) Remove sausage with a slotted spoon and set aside.
- In a large saucepan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the onion, garlic, celery, carrots, parsley, oregano and red pepper flakes. Cook until onion is transparent, about 10 minutes, stirring often.
- Add the crushed tomatoes with their juices, red wine, chicken broth and salt and pepper to taste. Bring to a boil, reduce heat, and simmer for 30 minutes, partially covered. Stir in the beans and sausage. Cook over medium heat for 10 minutes.
- Meanwhile, bring 4 quarts of salted water to a boil. Add the pasta and cook until al dente, 8 to 11 minutes, according to package instructions.
- Drain the pasta and add it to the other ingredients. Stir well. Turn heat to low and and let mixture rest in the covered pot for 10 minutes before serving.
- Ladle the soup into bowls and serve with grated cheese.
- Mangia Bene!
Made for New Kid on the Block. This was excellent soup and I will most definitely make this again. Thanks for posting this Alan.