Pasta e Fagioli
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Unrated
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Prep Time
10 mins
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Cook Time
2 hrs
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Total Time
2 hrs 10 mins
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Servings
6
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Course
Main Course, Soup
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Cuisine
Italian
Pasta e Fagioli
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 2 tsp olive oil
- 2-3 turkey Italian sausage casing removed
- ½ onion diced, sweet yellow
- 4 cloves garlic minced
- 1 (28 oz) whole tomatoes blended, canned
- 4 cups chicken broth
- 2 (15 oz) White beans drained, canned
- 1 tsp dried basil
- ½ tsp oregano dried
- Pinch crushed red pepper
- sea salt fresh cracked pepper
- black pepper fresh cracked pepper
- 1 cup tubed pasta
- 1-2 cups spinach fresh, baby
- 2 tbsp parsley chopped, fresh
- Parmesan Cheese freshly grated, for garnish
Instructions
- Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion and sauté for 3-4 minutes or until softened.
- Add the turkey sausage, removed it from the casing, and cook until done and well crumbled. Add the garlic and stir constantly for 60 seconds then add the chicken broth.
- Pour the tomatoes and their juices into a large bowl, blend the tomatoes thoroughly with an immersion blender (or just use a blender) then pour into the Dutch oven.
- Add the drained beans and seasonings to the soup and simmer partly covered for 1-2 hours.
- When you are ready to eat, turn the soup up to a slow boil then add the pasta and cook per instructions. Taste the soup and re-season if needed.
- Once the pasta is cooked, add the fresh spinach and parsley. Serve with a bit of freshly grated Parmesan cheese on top. Enjoy.
- Side Note: Be careful not to add too much pasta because it will thicken up the soup too much.
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