Pasta Fagioli
User Reviews
4.1
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
8
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Calories
521 kcal
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Course
Main Course
Pasta Fagioli
Description
This Pasta Fagioli recipe starts by finely pulsing onion, carrots, and celery, then sautéing garlic in olive oil. Pancetta is browned briefly before adding Italian sausage chunks browned with the vegetables until tender. Diced tomatoes, cannellini beans with liquid, chicken stock, bay leaves, oregano, crushed red pepper, and Parmesan rind are combined and simmered to develop a savory broth. Orzo pasta is cooked separately until al dente and later added to portions of soup, allowing the pasta texture to remain firm. The combination of meats, beans, and pasta creates a filling and flavorful bowl of soup with multiple layers of texture and taste typical of classic Italian cooking.
Ingredients
- ½ pound orzo pasta
- 1 medium onion peeled, cut into large chunks
- 2 medium carrot peeled, cut into chunks
- 2 medium celery cut into large chunks, stalks
- 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 or low-sodium broth, from rotisserie chicken
- ½ teaspoon crushed red pepper
- 2 bay leaf
- 1 teaspoon oregano dried
- Parmesan Cheese optional, rind
- 2 tablespoons butter
- 3 tablespoons Italian parsley chopped
Garnish:
- Parmesan Cheese grated
- Italian parsley chopped
Instructions
- Transfer the onion, carrots and celery to the bowl of a food processor and pulse until chopped fine. Set aside.
- 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.
- 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.
- Add the onion, carrot, celery mixture and sauté until the vegetables are tender.
- 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.
- While the soup is simmering, cook the orzo pasta to al dente, according to the package directions. Drain the pasta and set aside.
- Taste the soup and adjust seasonings as needed according to your tastes.
TO SERVE:
- Remove the bay leaves and parmesan rind and discard. Stir in the butter and parsley.
- 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
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 521 kcal
% 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.
User Reviews
Overall Rating
4.1
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