So, I decided to make more soup!! This soup turned out just as good as the last one. But, I must admit that I preferred the previous recipe. I enjoyed the spices a bit more. However, I will add chicken the next time I make that soup. On the other hand, Ron prefers this recipe.
Warning: this makes a TON of soup! We will be eating soup all week long, but this is just as I had planned. Yum!
Pasta e Fagioli
adapted from Annie's Eats, who adapted from Brown Eyed Baker
2 tbsp. butter, divided
1 (20 oz.) package sweet Italian sausage, casings removed
1/2 large (or 1 medium) onion, finely chopped
4 cloves garlic, minced
4 carrots, thinly sliced
4 stalks celery, thinly sliced
1 (28 oz.) can diced tomatoes
1 can red kidney beans, drained and rinsed
1 can cannelini beans, drained and rinsed
48-64 oz. reduced-sodium beef broth (depending on how much liquid you would like)
1 (28 oz.) can tomato sauce
2 tsp. dried parsley
1/2 tsp. dried basil
1 tsp. salt
4 oz. small dry pasta (such as ditalini) (I used 8 oz.)
- Melt 1 tablespoon of the butter in a Dutch oven or large stockpot over medium-high heat.
- Add the sausage to the pot and brown, crumbling as it cooks.
- Once the sausage is browned, remove it from the pot with a slotted spoon and discard any excess grease.
- Melt the remaining tablespoon of butter in the pot.
- Add the onion, garlic, carrot and celery, and saute over medium heat until vegetables are soft, 8-10 minutes.
- Return the sausage to the pot, add the can of diced tomatoes with juices, stir briefly, and simmer for 10 minutes.
- Add the beans, beef broth and tomato sauce to the pot.
- Add in all of the seasonings, stir well, increase the heat to high and bring to a boil.
- Once boiling, reduce the heat to low, cover and simmer at least 30 minutes.
- Add the dry pasta and continue to simmer on low for another 30 minutes.
- Serve w/ a sprinkling of some freshly grated Parmesan, some crackers (my particular fave) or some garlic toast.
Post a Comment