Pasta e Fagioli

 
Soup-1.jpg

Preparing The Meal

In a large, dutch oven heat the olive oil over medium heat until shimmering. When the oil is ready, add the sausage and cook stirring occasionally until cooked through, about 5 minutes. When the sausage is almost finished, allow to cook undisturbed for 2 minutes, to crisp the meat. Next, add the onion, carrots, and celery and cook stirring occasionally until slightly softened, about 5 more minutes. When the vegetables have softened, add the garlic and cook stirring constantly for 1 minute, then season with salt and pepper.

Next, add the tomato paste, rosemary, and oregano and stir to combine with the meat and vegetables. Cook for 1 minute, stirring constantly. Then, add the cannellini beans, pureed tomato, and chicken broth. Stir to combine all of the ingredients.

Turn the heat to high, and bring the soup to a boil, then stir in the pasta. Once you have added the pasta, reduce the heat to medium and cook until pasta is done, about 8 to 12 minutes. When the pasta is fully cooked remove from the heat, and stir in the heavy cream. Season with salt and pepper to taste.

To serve, ladle soup into bowl and grate fresh parm over the top. Serve with a slice of good bread.

The Ingredients

  • 1/2 Pound Loose Italian Sausage

  • 2 Tablespoons Olive Oil

  • 1 Medium Yellow Onion, Chopped

  • 2 Medium Carrots, Peeled and Chopped

  • 2 Stalks Celery, Chopped

  • 3 Cloves Garlic, Minced

  • Kosher Salt and Freshly Ground Black Pepper

  • 2 Cans Cannellini Beans, Drained and Rinsed

  • 1 Cup Pureed Tomatoes

  • 1 Tablespoon Tomato Paste

  • 4 Cups Chicken Broth

  • 1/2 Cup Heavy Cream

  • 1 Sprig Fresh Rosemary, Minced

  • 1 Sprig Fresh Oregano, Minced

  • 1 1/2 Cups Small Shaped Pasta

  • Freshly grated Parmesan, for garnish

 
Ty Kepler