Pasta e Fagioli
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Pasta e Fagioli
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Pasta e fagioli is an Italian pasta and bean stew with a tomato-based broth, small pasta, and white beans such as cannellini. It's one of our favorite quick and easy dinner recipes, made with mostly pantry ingredients you already have on hand.
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Ingredients
- ½ lb bulk Italian Sausage or use sausage links, casings removed
- 1 small fennel bulb cored and chopped (about 1 cup chopped)
- 2 medium carrots chopped (about 3/4 cup chopped)
- 3 cloves garlic minced
- 1 teaspoon dried Italian seasoning
- 1 (28oz) can crushed tomatoes
- 2 (14oz) cans cannellini beans and their liquid
- 4 cups chicken broth
- 1 cup dried ditalini pasta
- fresh parsley for topping
- Shaved parmesan for topping
Instructions
- Spoon about 1/2 cup of beans into a small bowl and mash with a fork or potato masher until smooth. Set aside.
- Heat a medium heavyweight saucepan or Dutch oven over medium-high heat. Add sausage, breaking up the meat with a spoon while it cooks. Cook until sausage is browned, 10-15 minutes, Using a slotted spoon, transfer meat to a bowl, leaving the residual fat in the pan.
- Add fennel and carrot and sauté until softened and translucent, about 5 minutes. Add garlic and Italian herbs and stir until fragrant, 1 to 2 minutes.
- Add crushed tomatoes and stir until starting to simmer, about 5 minutes. Add beans and reserved liquid, mashed beans, chicken broth, and sausage. Bring to a simmer for 10 minutes to allow the flavors to develop and the broth to thicken slightly.
- Add ditalini pasta and simmer for about 8 minutes or until almost al-dente. Season to taste with salt and pepper (if your broth/tomatoes were salted you probably won't need any additional salt, taste it first and decide).
- Spoon into serving bowls. Top generously with fresh parsley and parmesan cheese and serve hot.
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