Pasta E Fagioli (Pasta & Bean Soup) Recipe

Name: Pasta E Fagioli (Pasta & Bean Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Italian sausages, removed from casings (mild or hot, your choice, about 1 pound); 4 tablespoons olive oil, divided; 1 medium onion, chopped; 2 stalks celery, chopped; 2 large carrots, scraped and chopped; 3 garlic cloves, minced; ½ cup fresh Italian parsley, chopped; 1 teaspoon dried oregano; ½ teaspoon red pepper flakes (optional); 1 (29 ounce) can Italian plum tomatoes, with juices crushed with a fork (I like San Marzano tomatoes, which are a little more expensive, but well worth it); ½ cup dry red wine (such as Chianti); 2 ½ cups canned low sodium chicken broth (or homemade, if you have some on hand); 1 (16 ounce) can cannellini beans, drained; 1 (8 ounce) packagedried ditalini, cooked al dente according to package instructions (or any other small tubular pasta); salt & freshly ground black pepper, to taste; freshly grated parmigiano-reggiano cheese or pecorino romano cheese, to taste

Servings: persons

4 Italian sausages, removed from casings (mild or hot, your choice, about 1 pound)
4 tablespoons olive oil, divided
1 medium onion, chopped
2 stalks celery, chopped
2 large carrots, scraped and chopped
3 garlic cloves, minced
½ cup fresh Italian parsley, chopped
1 teaspoon dried oregano
½ teaspoon red pepper flakes (optional)
1 (29 ounce) can Italian plum tomatoes, with juices crushed with a fork (I like San Marzano tomatoes, which are a little more expensive, but well worth it)
½ cup dry red wine (such as Chianti)
2 ½ cups canned low sodium chicken broth (or homemade, if you have some on hand)
1 (16 ounce) can cannellini beans, drained
1 (8 ounce) packagedried ditalini, cooked al dente according to package instructions (or any other small tubular pasta)
salt & freshly ground black pepper, to taste
freshly grated parmigiano-reggiano cheese or pecorino romano cheese, to taste

1
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
2
Saute and crumble the sausage until browned.
3
(You could also cook the whole sausages in their casings until golden brown and cut into 1/4-inch slices.)
4
Remove sausage with a slotted spoon and set aside.
5
In a large saucepan, heat the remaining 2 tablespoons of olive oil over medium heat.
6
Add the onion, garlic, celery, carrots, parsley, oregano and red pepper flakes.
7
Cook until onion is transparent, about 10 minutes, stirring often.
8
Add the crushed tomatoes with their juices, red wine, chicken broth and salt and pepper to taste.
9
Bring to a boil, reduce heat, and simmer for 30 minutes, partially covered.
10
Stir in the beans and sausage.
11
Cook over medium heat for 10 minutes.
12
Meanwhile, bring 4 quarts of salted water to a boil.
13
Add the pasta and cook until al dente, 8 to 11 minutes, according to package instructions.
14
Drain the pasta and add it to the other ingredients.
15
Stir well.
16
Turn heat to low and and let mixture rest in the covered pot for 10 minutes before serving.
17
Ladle the soup into bowls and serve with grated cheese.
18
Mangia Bene!

579

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 Italian sausages, removed from casings (mild or hot, your choice, about 1 pound), 4 tablespoons olive oil, divided, 1 medium onion, chopped, 2 stalks celery, chopped, and more.

Yes, Pasta E Fagioli (Pasta & Bean Soup) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta E Fagioli (Pasta & Bean Soup)

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