Pasta e Fagioli
As a half-Italian, I know that practically every town and village in Italy has its own version of the Pasta e Fagioli (AKA pasta and beans). This American-Italian version is a thick, hearty soup loaded with veggies, meat, and beans.
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
- salt
- freshly ground black pepper
- 2 can Great Northern Beans
- 1 can diced tomatoes
- 4 cup low-sodium chicken broth
- 2 sprigs rosemary leaves finely chopped
- 1 1/2 cup ditalini pasta (or another small shape)
- freshly grated Parmesan for garnish
- freshly chopped parsley for garnish
Instructions
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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.
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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.
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Reduce heat to medium and cook until pasta is al dente, about 8 minutes. Taste and adjust seasoning if necessary.
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Serve in bowls garnished with Parmesan and parsley.
