pasta fagioli

pasta fagioli
recipe adapted from the brown eyed baker

2 tbsp olive oil, divided
1 1/2 lbs ground sweet italian chicken sausage
1 medium onion, chopped
4 cloves garlic, minced
4 carrots, thinly sliced
4 stalks celery, thinly sliced
28 oz can diced tomatoes
1 can red kidney beans, drained and rinsed
1 can white cannelini beans, drained and rinsed
64 oz beef broth (i used unsalted beef stock)
28 oz can tomato sauce
2 tsp dried parsley
1/2 tsp dried basil
1 cup ditalini pasta
grated parmesan to top (optional)

melt 1 tablespoon of the olive oil in a large stockpot over medium high heat, and brown the sausage, crumbling it as it cooks. once brown, remove sausage from pot with a slotted spoon (to a paper towel lined bowl) and discard any grease that remains in the pot.

melt remaining 1 tablespoon of olive oil in the same pot, and add the onion, garlic, carrot, and celery, and saute over medium heat until vegetables are soft, about 8 minutes. add sausage back to the pot, add the can of diced tomatoes (do not drain), stir briefly, and simmer for 10 minutes.

(see why the paper towel is necessary)

stir in the beans, and add the beef broth and tomato sauce. add in all of the seasonings, stir well, turn the heat to high and bring the soup to a boil. once it boils, turn down to low heat, cover, and simmer for at least 30 minutes.
add the dry pasta and continue to simmer on low for another 30 minutes. serve with your favorite bread or crackers.
easily serves 12
(sodium is high even with the unsalted broth.  to reduce the sodium content even more, i will use low sodium beans and salt free canned tomatoes next time)
Nutrition Facts
pasta fagioli
Serving Size: 1 serving
Amount Per Serving
Total Fat7.7g
      Saturated Fat2g
      Trans Fat0g
      Dietary Fiber6.1g
Vitamin A 102%Vitamin C 25%
Calcium    5%Iron 17%

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