Pasta Fagioli
Total Time
2 hrs
Prep Time
20 mins
Cook Time
1 hr 40 mins
Rating
5 out of 5 stars
(1)
Ingredients
6-8 servings
- 2 tablespoons butter, divided
- 1 package sweet Italian sausage, casings removed
- ½ large or 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 4 carrots, thinly sliced
- 4 stalks celery, thinly sliced
- 28 oz. can diced tomatoes
- 1 can red kidney beans, drained and rinsed
- 1 can white cannellini beans, drained and rinsed
- 64 oz. beef broth
- 28 oz. can tomato sauce
- 2 teaspoons dried parsley
- ½ teaspoon dried basil
- 1 teaspoon salt
- 4 oz. small dry pasta
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Preparation
Step 1
1. Melt 1 tablespoon of the butter in a large stockpot over medium-high heat, and brown the sausage, crumbling it as it cooks. Once brown, remove sausage from pot with a slotted spoon and discard any grease that remains in the pot.
Step 2
2. Melt remaining 1 tablespoon of butter in the same pot, and add the onion, garlic, carrot, and celery, and saute over medium heat until vegetables are soft, about 8 minutes. Add sausage back to the pot, add the can of diced tomatoes (do not drain), stir briefly, and simmer for 10 minutes.
Step 3
3. Stir in the beans, and add the beef broth and tomato sauce. Add in all of the seasonings, stir well, turn the heat to high and bring the soup to a boil. Once it boils, turn down to low heat, cover, and simmer for at least 30 minutes.
Step 4
4. Add the dry pasta and continue to simmer on low for another 30 minutes. Serve with your favorite bread or crackers.
Step 5
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Chef's notes
This recipe makes a large batch, almost filling an 8qt stock pot, so be prepared to have soup for a few days, freeze leftovers, or scale down the recipe.
