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Pasta e Fagioli
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Description
Pasta e Fagioli is a delectable Italian soup that combines Italian sausage, vegetables and beans in a rich tomato base with a perfect blend of Italian herbs and spices. I like to serve it with a little bit of fresh grated Parmesan cheese.
Ingredients
- 1 pound Italian Sausage
- 1 Small Onion, Chopped
- 2 Carrots, Chopped
- 2 stalks Celery, Chopped
- 2 cloves Garlic, Minced
- ½ teaspoons Dried Oregano
- ½ teaspoons Dried Basil
- ½ teaspoons Dried Thyme Leaves
- ½ teaspoons Onion Powder
- 4 cups Low Sodium Chicken Broth
- 1 can (8 Oz. Size) Tomato Sauce
- 1 can (14 1/2 Oz. Size) Fire Roasted Tomatoes
- 1 can (15 1/2 Oz. Size) Red Kidney Beans
- 1 can (15 1/2 Oz. Size) Great Northern Beans
- 3 Tablespoons Tomato Paste
- 1 cup Ditalini Pasta
- Freshly Grated Parmesan Cheese (optional)
Preparation
Brown Italian sausage over medium heat in a Dutch oven or heavy stockpot. About halfway through the browning process, add onions, carrots and celery. Once fully browned, reduce heat to low. Add garlic, oregano, marjoram, basil, thyme leaves and onion powder. Cook for 1 minute, stirring constantly.
Add chicken broth, tomato sauce, fire roasted tomatoes, and beans. Simmer for 10 minutes, stirring several times.
Remove 2/3 cup of hot broth and whisk with tomato paste. Add it back to the soup and simmer for 5 minutes, stirring several times.
Add pasta and cook until tender, approximately 10 minutes. If desired serve with 1 to 2 tablespoons freshly grated Parmesan cheese for each bowl.
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