Pasta e Fajoli

Pasta e Fagoli (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!

 
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Directions


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1. Heat olive oil in a Dutch oven (or a large soup pot with a lid) over medium-high heat.

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2. Add the Italian sausage and crumble it with a wooden spoon. Cook for 4 to 5 minutes until lightly browned.

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3. Lower heat to medium and add garlic and onion. Cook for 1-2 minutes until onion is tender.

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4. Add the carrots, celery, diced tomatoes and tomato paste. Cook for 4-5 minutes, stirring occasionally.

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5. Stir in the Italian seasoning.

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6. Add chicken broth and drained and rinsed beans.

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7. Bring soup to a boil, then reduce heat to low and cover. Let simmer for 15-20 minutes.

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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.

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9. When soup has finished simmering and vegetables are tender, stir in the pasta.

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10. Garnish with grated parmesan and fresh parsley if desired.

Pasta e Fagioli

Yield: 6 servings
Author:
prep time: 25 Mcook time: 25 Mtotal time: 50 M
Pasta e Fagoli (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!

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
Italian Seasoning
  • 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

  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.
  9. Drain the pasta and stir in a small amount of olive oil.
  10. When soup has finished simmering and vegetables are tender, stir in the pasta.
  11. Garnish with grated parmesan and fresh parsley if desired.

NOTES:

Feel free to use store bought Italian seasoning. If making your own seasoning and you can not find marjoram...substitute with additional oregano. Also, you can substitute turkey Italian sausage for a lighter soup.

Calories

530.16

Fat (grams)

27.35

Sat. Fat (grams)

8.96

Carbs (grams)

44.30

Fiber (grams)

8.67

Net carbs

35.63

Sugar (grams)

5.48

Protein (grams)

28.70

Sodium (milligrams)

1108.83

Cholesterol (grams)

43.81
Created using The Recipes Generator