Now Pasta Fagioli can be found in most Italian-American restaurants. Every winter, I always make a big pot at least once a month. It can be frozen and it tastes great the next day. It also keeps you warm and fills you up. Perfect on a cold day.
Servings: 6-8Time: Prep: 5 minutes; Cook: 30 minutes
Hardware: Measuring spoons and cups, a cutting board and knives, a can opener, large soup pot, a wooden spoon
- Olive oil to cover the bottom of the pot
- 1 small onion (½ cup)
- 1 carrot
- 1 celery stick
- 3 cloves of garlic
- 1 large sprig of fresh rosemary (1 teaspoon dried)
- 3 sprigs fresh thyme (1½ teaspoon dried)
- ¾ pound Italian sausage (optional)
- 2-15 ounce cans white kidney beans
- 1-15 ounce can of diced tomatoes
- 4 cups low sodium chicken broth
- 8 ounces ditalini pasta
- Salt & pepper
The ultimate comfort food
- Roughly chop the onion, carrot, celery, and garlic. Drain the tomatoes. Rinse and drain the beans. Set aside.
- Cover the bottom of the soup pot in oil and heat on medium high. Remove the sausage from the casing, cook and crumble, until it’s no longer pink. (7 minutes)
- Add the fresh veggies and the herbs. Sauté until the veggies are soft. (4 minutes) Spoon off most of the fat.
- Add the beans, tomatoes, and broth. Bring to a boil. Lower and simmer for 20 minutes.
- Turn the heat back up to a boil and add the pasta. Boil for 8 minutes and turn off the heat. Remove the herb stems if you used fresh herbs. Taste and adjust the salt and pepper. Allow to sit for 3 minutes as the pasta will continue to cook.
- Offer your guests hot sauce and crusty bread. This taste great the next day.