And as we start dressing a little bit warmer, what more appropriate way to match it in the kitchen scene than with soup! Oh yes, soup, and more soup to come. Let’s just say there will be a lot of soup coming your way soon because well, it’s kinda delicious.
This Pasta e Fagioli will do the trick on any day where you need something that’s gonna fill the belly, but not take a ton of time or effort. Pasta e Fagioli literally means pasta and beans, and is traditionally a meatless Italian soup. But honestly, I love throwing some turkey sausage into the mix to give it a nice hearty finish (you could also do pork sausage or pancetta). And don’t forget to make a batch of this Parmesan Pull Apart Bread on the side. Well, make that two batches, because, believe me, you’ll be fighting over the last of it!
Give this soup a try and you’ll soon find it a regular part of your Fall/Winter lineup, no doubt.
Pasta e Fagioli
- 1 pound turkey sausage 16 ounces
- 1 medium onion finely chopped
- 4 carrots thinly sliced
- 4 stalks celery thinly sliced
- 4 cloves garlic minced
- 1 ounces can diced tomatoes 28
- 1 ounces can red kidney beans about 15, drained and rinsed
- 1 ounces can cannellini beans about 15, drained and rinsed
- 6-8 cups reduced-sodium beef broth depending on how much liquid you would like
- 1 ounces can tomato sauce 28
- 2 teaspoons dried parsley
- 1/2 teaspoon dried basil
- 1 teaspoon salt
- 2/3 cup small dry pasta
Place sausage in a large stockpot and brown over medium heat, crumbling as it cooks.
Once the sausage is lightly browned add onion, carrots, celery and garlic until vegetables are al dente, 8-10 minutes.
Add the can of diced tomatoes with juice, the beans, beef broth and tomato sauce to the pot.
Add in all of the seasonings, stir well, and increase the heat to high and bring to a boil.
Once boiling, reduce the heat to low, cover and simmer at least 30 minutes.
Add the dry pasta and continue to simmer on low for another 20 minutes.
Recipe NotesChange it Up:
Substitute pork sausage or pancetta for the turkey sausage.
Adjust the amount of beef broth to your preference for a thinner or a heartier soup.
Dress it Down:
Eliminate the meat for a more traditional version