Pasta E Fagioli (Pasta & Bean Soup)
- Ready In:
- 1hr 20mins
- Ingredients:
- 16
- Serves:
-
4-6
ingredients
- 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) package dried 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
directions
- 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!
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
<p>I recently celebrated my 19th anniversary living in SW Florida. I moved here from Massachusetts, just north of Boston. As much as I miss family back home, I truly love living here - the beaches, the tropical beauty, the people, and the weather (except the hurricanes!). Everyday is just another day in Paradise. I work at the new international airport here in Fort Myers. I have an opportunity to meet many different and interesting people from around the world. I've had an interest in cooking since I was a little boy, following my grandmother around the kitchen. Since I wasn't blessed with any artistic or musical talent, I think cooking was my way of being creative. My passion is my family and friends. My second passion is cooking for them. My favorite way to entertain is informally...brunches, cookouts, and small dinner parties. Just relaxing, enjoying each other's company, some good food and drink, and a little fun are the only rules of the house.</p>