Pasta e Fagioli with Sausage

Posted on

 The Unicorn Cooks brings you a soup recipe that’s filling. Pasta e fagioli, Italian pasta and bean soup, turns into a meal-in-a-pot with the addition of candy sausage and recent spinach. Utilizing canned beans hastens cooking.

1 pound candy Italian-sausage hyperlinks, casings eliminated

1 tablespoon olive oil

2 medium onions, chopped

2 garlic cloves, crushed with garlic press

1 can (28 ounces) plum tomatoes

2 cans (14 1⁄ 2 ounces every) hen broth or 3 1⁄ 2 cups Hen Broth 

2 cups water

3 cans (15 to 19 ounces) Nice Northern or white kidney (cannellini) beans, rinsed and drained

6 ounces ditalini or tubetti pasta (1 rounded cup)

5 ounces spinach, washed and dried very properly,

robust stems trimmed, and leaves lower into

1-inch-wide strips

freshly grated Parmesan cheese (non-compulsory)


1. Warmth nonreactive 5-quart Dutch oven over medium-high warmth till highly regarded. Add sausage and

prepare dinner till properly browned, breaking apart sausage with aspect of spoon. Switch sausage to bowl.

2. Cut back warmth to medium; add oil to Dutch oven. Add onions and prepare dinner till tender and golden, about

10 minutes. Add garlic; prepare dinner 1 minute. Add tomatoes with their juice, breaking them up with aspect of spoon.

3. Add broth and water; warmth to boiling over excessive warmth. Cut back warmth; cowl and simmer quarter-hour. Add 

beans and warmth to boiling; cowl and simmer quarter-hour longer. Add sausage and warmth by way of.

4. In the meantime, in 4-quart saucepan, prepare dinner pasta as label directs, however don’t add salt to water; drain.

5. Simply earlier than serving, stir spinach and cooked pasta into soup. Serve with Parmesan, should you like. Makes

about 16 cups or 8 main-dish servings.

French Soup, pasta e fagioli, ambreen jabeen shah, the unicorn cooks,

Leave a Reply

Your email address will not be published. Required fields are marked *