Pasta e Fagioli
Pasta e Fagioli (pasta and bean soup) is actually more like a chili! Loaded with lots of beans, vegetables and Italian spice...this is an easy dinner the whole family will love!
Directions
1. Heat olive oil in a Dutch oven (or a large soup pot with a lid) over medium-high heat.
2. Add the Italian sausage and crumble it with a wooden spoon. Cook for 4 to 5 minutes until lightly browned.
3. Lower heat to medium and add garlic and onion. Cook for 1-2 minutes until onion is tender.
4. Add the carrots, celery, diced tomatoes and tomato paste. Cook for 4-5 minutes, stirring occasionally.
5. Stir in the Italian seasoning.
6. Add chicken broth and drained and rinsed beans.
7. Bring soup to a boil, then reduce heat to low and cover. Let simmer for 15-20 minutes.
8. While soup is cooking, make the elbow pasta according to the directions on the package. Drain the pasta and stir in a small amount of olive oil.
9. When soup has finished simmering and vegetables are tender, stir in the pasta.
10. Garnish with grated parmesan and fresh parsley if desired.
Pasta e Fagioli
Ingredients:
- 2 tablespoons olive oil
- 1 pound (16 oz) spicy Italian sausage, casing removed
- 1 yellow onion diced
- 2 teaspoons garlic, minced
- 3 carrots, diced
- 2 stalk celery, diced
- 1 can diced fire roasted tomatoes (14.5 ounce)
- 2 tablespoons tomato paste
- 2 tablespoons Italian seasoning
- 4 cups chicken broth, low sodium
- 1 can red kidney beans, rinsed (15 ounce)
- 1 can cannellini beans, rinsed (15 ounce)
- 1 1/2 cups elbow pasta
- Fresh parsley, chopped
- Parmesan cheese, grated
- 1 teaspoon marjoram
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried sage
- 1/2 teaspoon thyme
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions:
How to cook Pasta e Fagioli
- Heat olive oil in a Dutch oven (or a large soup pot with a lid) over medium-high heat.
- Add the Italian sausage and crumble it with a wooden spoon. Cook for 4 to 5 minutes until lightly browned.
- Lower heat to medium and add garlic and onion. Cook for 1-2 minutes until onion is tender.
- Add the carrots, celery, diced tomatoes and tomato paste. Cook for 4-5 minutes, stirring occasionally.
- Stir in the Italian seasoning.
- Add chicken broth and drained and rinsed beans.
- Bring soup to a boil, then reduce heat to low and cover. Let simmer for 15-20 minutes.
- While soup is cooking, make the elbow pasta according to the directions on the package.
- Drain the pasta and stir in a small amount of olive oil.
- When soup has finished simmering and vegetables are tender, stir in the pasta.
- Garnish with grated parmesan and fresh parsley if desired.
Notes:
Calories
530.16Fat (grams)
27.35Sat. Fat (grams)
8.96Carbs (grams)
44.30Fiber (grams)
8.67Net carbs
35.63Sugar (grams)
5.48Protein (grams)
28.70Sodium (milligrams)
1108.83Cholesterol (grams)
43.81