Pasta e Fagioli
A great hardy meal. This pasta and bean soup/stew is my "go to" when I am feeling under the weather. Goes excellent with a loaf of crusty bread."Yummy! I added some slivers of celery; otherwise, I stuck to the recipe." - Sujen
Yield: 8 Ready in 1 hours
17 people trying soon
|2 tablespoonsExtra Virgin Olive Oil|
|1 lbItalian Sausage; crumbled|
|6 ozPancetta; diced|
|1 largeYellow Onion; chopped|
|6 clovesGarlic; minced|
|1 Green Bell Pepper; diced|
|2 cansCannellini Beans; drained and rinsed|
|2 quartschicken stock|
|1 tablespoonFresh Oregano; chopped|
|1 cupDitalini Pasta|
|1 28-oz canCrushed Tomatoes|
|Kosher Salt; to taste|
|Black Pepper; to taste|
|Shaved Parmesan Cheese; garnish|
|1 Green Onions; chopped; garnish|
Pasta e Fagioli Preparation
In a good size stock pot (6 quarts will do) heat the Extra Virgin Olive Oil on Medium to Medium High. Brown Sausage for 8 to 10 mins. Remove, drain, and cool. In the same pot, coat with Olive Oil and add in Pancetta over a low heat until crisp; 7 to 9 mins. Add in Onion until soft and translucent; 5 to 6 mins. Add Garlic and Bell Pepper; cook 3 mins. Add in Beans, Sausage, and Chicken Stock. Bring to a moderate boil and add in Crushed Tomatoes. Bring back to a boil and lower to simmer for approx. 15 to 20 mins. or longer. The biggest key is the longer the soup simmers the more flavorful the end result will be. When ready, bring back to a boil and add in Pasta, cook until tender; about 9 mins. Season with salt and pepper to taste.
Garnish with Shaved Parmesan Cheese and Green Onions.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
Pasta e Fagioli Reviews
Yummy! I added some slivers of celery; otherwise, I stuck to the recipe.
9 months, 3 weeks, 5 days, 3 hours, 3 minutes ago
[I posted this recipe.]
3 years, 9 months, 1 weeks, 5 days, 3 hours, 6 minutes ago