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Pasta e Fagioli

photograph courtesy of For the Love of Cooking

Mandi brought this over tonight for dinner, and I loved both the warmth and the flavor.  My 4-year-old was fighting me for the leftovers.  The recipe originally comes from Cooking Light, but she found it on the food blog listed above (which I perused with much delight - check it out!). 

  • 2 tsp olive oil
  • 2-3 turkey Italian sausage, casing removed
  • 1/2 sweet yellow onion, diced
  • 4 cloves of garlic, minced
  • 1 28 oz can of whole tomatoes, blended
  • 4 cups of chicken broth
  • 2 15 oz cans of white beans, drained
  • 1 tsp of dried basil
  • 1/2 tsp of dried oregano
  • Pinch of crushed red pepper
  • Sea salt and fresh cracked pepper
  • 1 cup of tubed shaped pasta
  • 1-2 cups of fresh baby spinach
  • 2 tbsp fresh parsley, chopped
  • Freshly grated Parmesan cheese for garnish

Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion and sauté for 3-4 minutes or until softened. Add the turkey sausage, removed from casing, and cook until done and well crumbled. Add the garlic and stir constantly for 60 seconds then add the chicken broth. Pour the tomatoes and their juices into a large bowl, blend the tomatoes thoroughly with an immersion blender (or just use a blender) then pour into the Dutch oven. Add the drained beans and seasonings to the soup and simmer partly covered for 1-2 hours.

When you are ready to eat, turn the soup up to a slow boil then add the pasta and cook per instructions. Taste the soup and re-season if needed. Once the pasta is cooked, add the fresh spinach and parsley. Serve with a bit of freshly grated Parmesan cheese on top. Enjoy.

Note: Be careful not to add too much pasta because it will thicken up the soup too much.

Posted on Wednesday, March 11, 2009 at 09:42PM by Registered CommenterAmy in , , , , | Comments1 Comment | References2 References

References (2)

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    food - Journal - Pasta e Fagioli
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Reader Comments (1)

So funny that you would post this! I just made this last night, and we loved it! And, I was just going to tell you it was a must-cook.

March 12, 2009 | Unregistered CommenterKelly

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