Pasta e Fagioli
Notably of peasant origin in regions of northern Italy, this dish is comfort in a bowl.
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Ingredients
- 1 lb mild Italian sausage( or turkey sausage, ground turkey or beef)
- 1 T extra virgin olive oil
- 1 c cubed carrots ( about 3 medium)
- 1 c celery, diced
- 1 c yellow onion, diced (about 1 medium)
- 1 T minced garlic
- 1- 15 oz can diced tomatoes
- 1- 15 oz can tomato sauce
- 4 c low-sodium chicken broth or vegetable broth I used Better than Bouillon Chicken Base.
- 1- 15 oz can cannellinin beans, drained and rinsed
- 1- 15 oz can red kidney beans, drained and rinsed
- 1 parmesan cheese RIND ( outer edge)- optional, but recommended
- 1 c dry Ditalini pasta
- 1 T Italian seasoning
- 3/4 t sea salt
- 3/4 t freshly ground black pepper
Garnish:
- fresh basil chiffonaded( layered leaves, rolled and thinly sliced
- freshly grated parmigiano reggiano cheese( or parmesan)
- olive oil
Instructions
- Over MED-MED HIGH heat, brown the Italian sausage in a Dutch Oven for about 5 minutes or until no longer pink and beginning to brown. Remove sausage to a plate lined with paper towels and set aside. Leave the fat in the pot.
- In the same pot, saute veggies with garlic over MED-LOW heat for about 5 minutes or until softened, but not browned.
- Stir in the diced tomatoes and tomato sauce along with the cooked sausage.
- Drain and rinse both cans of beans then add them to the pot along with the chicken broth and parmesan cheese rind ( hard outer edge). Simmer for about 10-15 minutes.
- Lastly, add in the Ditalini pasta, Italian seasoning, salt and pepper. Simmer for about 10 more minutes. Remove parmesan rind, if used.
- Serve it up with chiffonaded basil and Parmesan cheese with a side of some crusty bread, if desired. Enjoy!