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Pasta Fagioli

Savory, meaty and rich -- just like you've imagined. A perfect meal for chilly weather.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 8
Calories: 521 kcal
Course: Main Course
Cuisine: Italian , American

Ingredients

  • ½ pound orzo pasta
  • 1 medium onion peeled, cut into large chunks
  • 2 medium carrots peeled, cut into chunks
  • 2 medium stalks celery cut into large chunks
  • 5 large cloves garlic minced
  • 2 tablespoons olive oil
  • 4 ounces pancetta finely diced
  • 1 pound Italian sausage I used hot and spicy variety, remove the casings and cut into chunks
  • 14 ounces diced tomatoes in their juice
  • 30 ounces cannellini beans
  • 3 cups chicken stock from rotisserie chicken or low-sodium broth
  • ½ teaspoon crushed red pepper
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • parmesan cheese rind optional
  • 2 tablespoons butter
  • 3 tablespoons Italian parsley chopped
Garnish:
  • Parmesan Cheese grated
  • Italian parsley chopped

Instructions

    Cup of Yum
  1. Transfer the onion, carrots and celery to the bowl of a food processor and pulse until chopped fine. Set aside.
  2. In a large dutch oven heat the olive oil over medium heat and add the chopped garlic. Sweat the garlic until fragrant and translucent, but don't brown it.
  3. Increase the heat to medium high and add the pancetta.  Cook for one minute, stirring occasionally, then add the Italian sausage and cook, stirring occasionally until the sausage has browned.
  4. Add the onion, carrot, celery mixture and sauté until the vegetables are tender.
  5. Add the tomatoes, can of cannellini beans (including the liquid) and the chicken stock. Stir to combine. Add the oregano, bay leaves, crushed red pepper and parmesan cheese rind (if using). Stir, then cover with a tight fitting lid, bring the pot to a low simmer and cook for 20 minutes.
  6. While the soup is simmering, cook the orzo pasta to al dente, according to the package directions. Drain the pasta and set aside.
  7. Taste the soup and adjust seasonings as needed according to your tastes.
TO SERVE:
    Cup of Yum
  1. Remove the bay leaves and parmesan rind and discard. Stir in the butter and parsley.
  2. Spoon about ½ cup of cooked orzo into a bowl. Spoon 2-3 ladles of soup over the pasta. Garnish with extra parmesan cheese and parsley. Enjoy!

Nutrition Information

Calories 521kcal (26%) Carbohydrates 42g (14%) Protein 21g (42%) Fat 30g (46%) Saturated Fat 10g (50%) Cholesterol 59mg (20%) Sodium 797mg (33%) Potassium 395mg (11%) Fiber 6g (24%) Sugar 2g (4%) Vitamin A 2800IU (56%) Vitamin C 5.6mg (6%) Calcium 99mg (10%) Iron 3.8mg (21%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 521

% Daily Value*

Calories 521kcal 26%
Carbohydrates 42g 14%
Protein 21g 42%
Fat 30g 46%
Saturated Fat 10g 50%
Cholesterol 59mg 20%
Sodium 797mg 33%
Potassium 395mg 8%
Fiber 6g 24%
Sugar 2g 4%
Vitamin A 2800IU 56%
Vitamin C 5.6mg 6%
Calcium 99mg 10%
Iron 3.8mg 21%

* Percent Daily Values are based on a 2,000 calorie diet.