Pasta Fazool Recipe
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5
4 reviews
Excellent
Pasta Fazool Recipe
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Our Pasta Fazool Recipe is packed with hearty Italian sausage, creamy white beans, loads of veggies, and a parmesan-infused broth you'll fall in love with. We stir in a handful of hearty kale and garnish this easy soup with as much parmesan cheese as your heart desires.
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Ingredients
- 2 tsp olive oil
- 3 Italian sausage sweet, mild, or hot, links removed from casings; can use 1/2 lb bulk sausage
- 1/4 cup onion diced
- 3 large garlic cloves, minced
- 3/4 cup carrot diced
- 1/2 cup celery diced
- 6 prigs thyme fresh
- 2 - 14.5 oz cannellini beans canned, rinsed and drained
- 1 tbsp tomato paste
- 14.5 oz diced tomatoes with basil and garlic, canned
- 3 3/4 -4 cups chicken stock low-sodium, or broth
- 1 tsp kosher salt
- 1 Parmesan Cheese rind
- 1 1/2 cups ditalini pasta or other small pasta shape
- 1 cup kale packed, roughly chopped
- Parmesan Cheese for garnish
- crusty bread for dipping
Instructions
- Heat a large skilet to a medium heat. Add olive oil. Once the oil is hot. Add the sausage you removed from casings. Let the sausage brown and then use a wooden spoon to break the sausage up into small pieces.
- Once the sausage is brown, reduce the heat to medium low and add onion, garlic, carrot, and celery. Stir to combine. Season with a little bit of salt and pepper. Cook for 1-2 minutes just until coated in the sausage and ever-so-lightly softened.
- Using a fork, gently mash about 1/4 of the white beans. Add thyme, white beans, canned tomatoes, tomato paste, canned tomatoes, 3 3/4 cup chicken stock, 1 teaspoon of salt, and parmesan cheese rind to the veggies. Bring to a boil and reduce to a simmer. Simmer for 7-8 minutes until the white beans start to soften and thicken the soup. Stir halfway through.
- Stir in the pasta. Continue to simmer until the pasta is aldente. Stir every minute or so to prevent the pasta and veggies from sticking to the bottom of the pot. It will be thick, so if you leave it alone too much, it will stick. If the stew is thicker than you'd like, add the remaining 1/4 cup of chicken broth (or more).
- Add the kale. Stir until wilted, it should take about 30 seconds to a minute. Remove the thyme sprigs (if there are any leaves left on them, pull them off and put them back into the stew) and parmesan cheese rind. Season to taste with salt and pepper.
- Garnish with lots of grated parmesan cheese. Serve with crusty bread for dipping.
Nutrition Information
Show Details
Serving
1serving
Calories
407kcal
(20%)
Carbohydrates
51g
(17%)
Protein
19g
(38%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Cholesterol
43mg
(14%)
Sodium
980mg
(41%)
Potassium
541mg
(12%)
Fiber
7g
(28%)
Sugar
4g
(8%)
Vitamin A
3995IU
(80%)
Vitamin C
25mg
(28%)
Calcium
119mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 407 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 407kcal | 20% |
| Carbohydrates | 51g | 17% |
| Protein | 19g | 38% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 43mg | 14% |
| Sodium | 980mg | 41% |
| Potassium | 541mg | 12% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 3995IU | 80% |
| Vitamin C | 25mg | 28% |
| Calcium | 119mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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