PASTA E FAGIOLI SOUP
I love this delicious Italian soup that is easy to prepare and freezes well
Ingredients
- 4 tablespoons olive oil divided
- 1 pound Italian Sausage*
- 1 yellow onion diced
- 2 carrots diced
- 2 ribs celery diced
- 2 cloves garlic minced
- 1 tablespoon fresh rosemary finely minced
- 4 cups chicken broth
- 1 15- ounce can crushed tomatoes
- Salt and freshly ground black pepper
- 1 cup dry ditalini pasta
- 1 15-ounce can dark red kidney beans drained and rinsed
- 1 15-ounce can cannellini beans drained and rinsed
- Finely grated parmigiano regiano or parmesan cheese for topping
Instructions
- Heat 2 tablespoon olive oil in a large pot over medium-high heat. Crumble in the Italian Sausage and cook, stirring occasionally until cooked through. Drain the fat from the sausage. Add the onions, carrots, celery, and rosemary and sauté over medium-high heat until tender, about 5-6 minutes. Add the garlic and sauté until fragrant, about 30 seconds.
- Add HALF of the drained and rinsed cannellini beans and kidney beans, crushed tomatoes and the chicken stock.
- Using a potato masher or blender to puree the other half of the beans and add them to the pot.
- Bring to a boil then reduce heat to medium-low. Add 1 teaspoon salt and ¼ teaspoon black pepper. Cover with lid and allow to simmer, stirring occasionally, until vegetables are soft, about 15-20 minutes.
- Meanwhile prepare ditalini pasta according to directions on package, cooking to al dente.
- Stir in the remaining 2 tablespoons of olive oil. Add the cooked and drained pasta* and cook 1-2 minutes longer. Season with salt and pepper to taste and serve with freshly grated parmigiano cheese and a drizzle of extra virgin olive oil, if desired.
Notes
• This soup is even better the next day! The soup will keep in the fridge for up to 3 days stored in an airtight container.
• *If you don’t plan on eating all of the soup right away, I recommend adding the pasta to individual servings. The pasta absorbs too much broth when refrigerated or freezing the soup. Put the extra pasta in a zip top bag to add when you serve the soup again.
• *You can substitute 6 ounces of diced pancetta in place of the Italian Sausage for a very authentic flavor.
• You can make this soup VEGETARIAN by omitting the Italian Sausage and using vegetable stock in place of the chicken broth.
• *If you don’t plan on eating all of the soup right away, I recommend adding the pasta to individual servings. The pasta absorbs too much broth when refrigerated or freezing the soup. Put the extra pasta in a zip top bag to add when you serve the soup again.
• *You can substitute 6 ounces of diced pancetta in place of the Italian Sausage for a very authentic flavor.
• You can make this soup VEGETARIAN by omitting the Italian Sausage and using vegetable stock in place of the chicken broth.
Tried this recipe?Let us know how it was!