Pasta e Fagioli
Posted on April 19th, 2010 by admin
We had a rainy, chilly weekend (which I love), so I took the opportunity to make soup. I used delicious, spicy turkey sausage as the base for this pasta e fagioli. It’s a wonderful, hearty soup with so many variations. I made several variations on this, including making it rather spicy, using red kidney beans instead of the traditional white, and adding whatever veggies I needed to use up. Best of all, I served it with the crusty bread I made earlier in the day – it was perfect for one a perfect, drizzly, chilly spring night.
Pasta e Fagioli
Made a lot of soup!
Leftover Potential: Freezes and reheats well.
1 1/3 cups pasta (bite size shape)
1 Tbsp olive oil
5 slices bacon, diced
1 lb spicy sausage, casings removed
1 large onion, diced
2 carrots, diced
2 ribs celery, diced
1 red bell pepper, diced
5 cloves garlic, minced
salt and pepper, to taste
1 (32 oz) can diced tomatoes
2 cups kidney beans, cooked
2 cups chicken broth, or more as needed
parmesan rind (optional)
fresh chopped parsley, to taste
1. In a large pot of salted boiling water, cook the pasta until tender, about 6-8 minutes. Dain and set aside.
2. In a large soup pot, heat the oil over medium heat. Add the bacon and sausage and cook until the bacon is crisp and the sausage is cooked through. Remove the meat from the pot, reserving the fat in the pot.
3. Add the onion, carrots, celery, and peppers to the pot and cook until the vegetables are tender, about 4-5 minutes. Add the garlic and saute until fragrant, about 1 minute more. Season with salt and pepper.
4. Stir in the tomatoes, beans, and chicken broth. Add the parmesan rind, if using, and bring the soup to a simmer. Simmer until the vegetables are very tender and the soup develops good flavor, 8-10 minutes more.
5. Stir in the pasta, bacon, sausages, and parsley. Simmer to heat through, and eat!!
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