Pasta e Fagioli

This tastes just like the stuff you get at restaurants! Yum!

1 tbsp. butter
1 (20 oz.) package sweet turkey Italian sausage, casings removed
1/2 large (or 1 medium) onion, finely chopped
4 cloves garlic, minced
4 carrots, thinly sliced
4 stalks celery, thinly sliced
1 (28 oz.) can diced tomatoes
1 can red kidney beans, drained and rinsed
1 can cannelini beans, drained and rinsed
48-64 oz. reduced-sodium beef broth (depending on how much liquid you would like)
1 (28 oz.) can tomato sauce
2 tsp. dried parsley
1/2 tsp. dried basil
1 tsp. salt
4 oz. small dry pasta (such as ditalini)

Brown the sausage in a large Dutch oven or soup pot, crumbling as it cooks. Once the sausage is browned, remove it from the pot with a slotted spoon and discard any excess grease.
Melt the tablespoon of butter in the pot. Add the onion, garlic, carrot and celery, and saute over medium heat until vegetables are soft, 8-10 minutes. (I usually blend the vegetables up with an immersion blender as the boys in my family don't like big veggie chunks). Return the sausage to the pot, add the can of diced tomatoes with juices, stir briefly, and simmer for 10 minutes.
Add the beans, beef broth and tomato sauce to the pot. Add in all of the seasonings, stir well, increase the heat to high and bring to a boil. Once boiling, reduce the heat to low, cover and simmer at least 30 minutes.
Add the dry pasta and continue to simmer on low for another 30 minutes. Serve.

Recipe adapted from Brown Eyed Baker


Jo Whitton said...

Hi Cynthia - I have a vegetarian version of Pasta e Fagioli on my menu plan for this week! I saw yours and had to have a look - looks delicious! Mine's a quick and easy one I make a lot for lunch - the kids love it. ( Have a good week, Jo.

Mikki said...

This looks delicious. I can't wait to try it out. Thanks so much for sharing all your great recipes!

Cynthia Matzat said...

Jo, I'll have to check out your version of the soup! :)