Pasta e Fagioli
pasta and bean soup
Ingredients
- 3 tbsp olive oil
- 1 pound itailian sausge can substitute ground beef or pancetta
- 1 medium onion chopped
- 1 cup carrots diced
- 1 cup cellery diced
- 5 cloves garlic minced
- 1 28 ounce can tomato sauce
- 1 15 ounce can diced tomatoes
- 2 tbsp sugar optional
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried rosemary
- salt and pepper to taste
- 1 cup dried pasta
- 1 15 ounce can kedney beans
- 2 15 ounce can cannallini beans
- finialy shredded parmesian cheese for serving
- 1 tbsp tomatoe paste
Instructions
- cook pasta in 4 cups lightly salted water for about 8 minutes just until al dente
- drain the pasta and keep the pasta water and mix in one tablespoon chicken base
- in a cast iron or heavy bottom stockpot over medium heat add 2 tablespoons olive oil and add sausage cook until browned while breaking up with a wooden spoon and drain
- add 1 tbsp olive oil to the pot and add the onion, celery, and carrots and cook just until onions are translucent
- add the tomato paste and garlic and cooking stirring well one minute
- add the sausage, tomato sauce, diced tomatoes, beans, spices, chicken stock, and a few turns of the pepper mill, hold off on the salt until the end
- let simmer for one hour stirring occasionally
- serve topped with fresh shredded parmesan cheese
Nutrition
Calories: 98kcalCarbohydrates: 8gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 1mgSodium: 415mgPotassium: 103mgFiber: 1gSugar: 6gVitamin A: 3572IUVitamin C: 3mgCalcium: 18mgIron: 1mg
Tried this recipe?Let us know how it was!