52 lines
2.0 KiB
Markdown
52 lines
2.0 KiB
Markdown
---
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title: "Pasta e Fagioli Soup"
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subtitle: Fantastic winter soup
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date: 2022-06-28T09:21:26-07:00
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draft: false
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tags: [Pasta]
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cuisine: [Itialian]
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course: [Soup]
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prepTimeMinutes: 30
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cookTimeMinutes: 30
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servings: 6
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parenturl: https://www.savingdessert.com/pasta-e-fagioli-soup-recipe/
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---
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## Ingredients
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- 1 tablespoon olive oil plus extra for drizzling
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- 1 pound Italian sausage casings removed
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- 3 carrots peeled and chopped
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- 2 ribs celery chopped
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- 1 onion chopped
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- 4 garlic cloves minced
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- ¼ teaspoon salt
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- ½ teaspoon Italian seasoning
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- 1 teaspoon dried oregano
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- ¼ teaspoon crushed red pepper flakes
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- 28 ounce can peeled tomatoes chopped, juice reserved
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- Parmesan rind
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- 15 ½ ounce can cannellini beans rinsed and drained
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- 4 cups low-sodium chicken broth divided
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- 1 cup water
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- 6 ounces ditalini or other small pasta
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- 2 cups sliced baby spinach leaves
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- Salt and pepper to taste
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- Chopped fresh parsley leaves for garnish
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- 2 ounces grated Parmesan cheese for garnish
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## Instructions
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- Heat olive oil in a large Dutch oven over medium until shimmering. Add the
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sausage and cook, breaking the sausage into chunks. Cook until lightly
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browned, about 5 minutes.
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- Add the carrots, celery and onion. Cook, stirring occasionally until the
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vegetables are softened, about 5 minutes.
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- Add the garlic, salt, Italian seasoning, oregano and red pepper flakes. Cook, stirring constantly until fragrant, about 1 minute.
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- Add the tomatoes and juice; stir to combine. Add the Parmesan rind, beans and 1 cup of the broth. Bring the mixture to a boil, reduce the heat to low and simmer for 10 minutes.
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- Add the remaining chicken broth and 1 cup of water. Increase the heat to medium-high and bring the soup to a boil. Add the pasta and cook until just tender, about 10 minutes, stirring frequently.
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- Discard the cheese rind. Turn off the heat, add the spinach to the pot and stir until wilted. Check seasoning and add salt and pepper to taste.
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- Ladle soup into individual bowls and garnish with parsley, grated Parmesan and a drizzle of olive oil if desired.
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