Pasta e Fagioli Soup
Adapted from https://www.delish.com/cooking/recipe-ideas/recipes/a54687/easy-pasta-fagioli-recipe/
Ingredients
- 2 tbsp extra-virgin olive oil
- 1/2 lb spicy (or sweet) Italian sausage
- 1 medium yellow onion, finely chopped
- 2 medium carrots, peeled and finely chopped
- 2 stalks celery, finely chopped
- 3 cloves garlic, minced
- kosher salt
- Freshly ground black pepper
- 2 15 oz cans Great Northern Beans
- 1 15 oz can diced tomatoes
- 6 cups Swanson chicken stock
- 2 sprigs rosemary, leaves finely chopped
- 1 1/2 cups ditalini pasta (or other small shape)
- Freshly grated Parmesan, for garnish
- Freshly chopped parsley, for garnish
Instructions
Stovetop
- In a large, deep pot over medium heat, heat oil. Add sausage and cook, breaking up with a wooden spoon, until cooked through, about 5 minutes. Stir in onion, carrots, and celery and cook until slightly softened, about 5 minutes.
- Add garlic and cook until fragrant, 1 minute more. Season with salt and pepper, then add in beans (with their liquid), diced tomatoes, chicken broth, and rosemary. Bring to a boil, then stir in ditalini.
- Reduce heat to medium and cook until pasta is al dente, about 8 minutes. Taste and adjust seasoning if necessary.
- Serve in bowls garnished with Parmesan and parsley. Add crusty Italian bread for dipping on the side.
Slowcooker
- Brown the ground beef and drain the excess grease.
- Place the beef, onions, carrots, celery, garlic, tomato sauce, diced tomatoes, beans, Italian Seasoning, thyme, salt, pepper and chicken broth in the crock pot.
- Cover and cook on low for 6-8 hours.
- Stir in the uncooked pasta for the last 30 minutes of the cook time on low.
- Place into bowls, garnish, enjoy!
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