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.
Active Time: 25 Minutes
Total Time: 50 Minutes
In a large pot, heat 1 tablespoon of the oil over moderate heat. Add the sausages 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.
Heat the remaining tablespoon 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 10 minutes.
Puree 4 cups of the beans with 1 1/4cups of the broth in a blender or food processor. Add the puree to the pot along with the remaining1 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.
Stir in the pasta. Cook the soup over moderate heat, partially covered, stirring frequently, until the pasta is done, 10 to 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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Serving Size: 1 Serving (1352g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 2140 | ||
Calories from Fat: 1178 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 130.9g | 175 % | |
Saturated Fat 37.1g | 186 % | |
Monounsaturated Fat 55.2g | ||
Polyunsanturated Fat 28.4g | ||
Cholesterol 632.5mg | 195 % | |
Sodium 1606mg | 55 % | |
Potassium 2543.1mg | 67 % | |
Total Carbohydrate 55.5g | 16 % | |
Dietary Fiber 19.6g | 78 % | |
Sugars, other 35.9g | ||
Protein 175.3g | 250 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2140
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