Pasta E Fagioli With Sausage |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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The much-beloved pasta e fagioli (pasta and beans) adorned here with sliced sausage, is truly a meal in itself. The soup has very little liquid and will thicken as it sits. If you'd like to thin it a bit, add a little more chicken broth or water. This recipe comes from - Quick from Scratch - Italian Ingredients:
2 tablespoons olive oil |
1 lb mild italian sausage |
1 carrot, chopped fine |
1 onion, chopped fine |
1 celery rib, chopped fine |
4 garlic cloves, minced |
1 teaspoon dried rosemary or 1 tablespoon fresh rosemary, chopped |
6 cups kidney beans, drained and rinsed (three 19 oz. cans) |
2 3/4 cups low sodium chicken broth or 2 3/4 cups homemade stock |
1 bay leaf |
1 teaspoon salt |
1/2 cup tubetti or 1/2 cup other small macaroni noodles |
1/2 teaspoon fresh ground pepper |
Directions:
1. in a large pot, heat 1 tablespoons of the oil over moderate heat. Add the sausage and cook, turning, until browned and cooked through, about 10 minutes. Remove. When cool enough to handle, halve the sausages lengthwise and then cut crosswise into slices.
2. Heat the remaining tablespoons of oil in the pot over moderately low heat. Add the carrot, onion, celery, garlic, and rosemary. Cook, stirring occasionally, until the vegetables start to soften, about 20 minutes.
3. Puree 4 cups of the beans with 1/4 cup of the broth in a blender or food processor. Add the puree to the pot along with the remaining 1 1/2 cups broth , the whole beans, bay leaf, and salt. Bring to a boil. Reduce the heat and simmer, partially covered, for 15 minutes.
4. Stir in the pasta. Cook the soup over moderate heat, partially covered, stirring frequently,, until the pasta is done, 10-15 minutes. Remove the bay leaf. Stir in the sausage and the pepper. Cook until the sausage is warmed through, about 1 minute.
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