Pasta Fagioli Soup
Created by RacquelThomasonNC on February 4, 2015
- Servings: 6
- Prep Time: 15m
- Cook Time: 45m
- Recipe #17149
Ingredients
- 1 pound Italian sausage
- 2 tablespoons olive oil
- 1 cup diced carrots
- 1 cup diced celery
- 1 medium yellow onion
- 4 large clove garlic, finely minced
- 3 cans (8 ounce) tomato sauce
- 4 cups beef broth (chicken broth works fine too)
- 1 cup water
- 1 can (15 ounce) diced tomatoes (undrained)
- 1 tablespoon granulated sugar
- 1 1/2 teaspoon dried basil
- 1 teaspoon dried oregano
- 3/4 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- Salt and freshly ground black pepper to taste
- 1 cup dry ditalini pasta
- 1 can (15 ounce) red kidney beans (drained and rinsed)
- 1 can (15 ounce) great northern beans (drained and rinsed)
- Salt and pepper
- Romano cheese (parmesan is good, too, for serving)
How to Make
-
Step 1: Heat 1 tablespoon of olive oil in a large saucepan over medium high heat, crumble in sausage meat and cook, stirring occasionally until cooked through. Put beef into a bowl, set aside. Heat the remaining 1 tablespoon of olive oil in same large saucepan, saute carrots, celery and onion over medium high heat until tender for about 4 minutes, add garlic and saute 1 minute longer.
-
Step 2: Reduce heat to a low, add tomato sauce, beef broth, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram and cooked sausage, then season with salt and pepper to taste. Cover with lid and allow to simmer 30 minutes, stirring occasionally until veggies are soft.
-
Step 3: Meanwhile prepare ditalini pasta according to directions on package, cooking to al dente. Add cooked and drained pasta to soup along with kidney beans, great northern beans and an additional 1 cup broth if desired to thin soup, and allow to cook 5 minutes longer. Serve warm with grated Romano cheese if desired.
-
Notes: Pasta Fagioli is usually made with cannellini beans and some type of small pasta in a tomato based broth seasoned with Italian spices. The longer the soup rests the more liquid the pasta will absorb so you can thin it with additional beef broth if desired or keep the cooked pasta separate and add to the bowl just before serving
Nutritional Facts
- Serving Size: 1 (645.4 g)
- Calories 733.5
- Total Fat - 31.9 g
- Saturated Fat - 9.7 g
- Cholesterol - 57.5 mg
- Sodium - 1707.6 mg
- Total Carbohydrate - 76.2 g
- Dietary Fiber - 24.5 g
- Sugars - 11.6 g
- Protein - 38.8 g
- Calcium - 200.3 mg
- Iron - 9.3 mg
- Vitamin C - 26.9 mg
- Thiamin - 0.9 mg