This Pasta e Fagioli is a quick and easy soup recipe that everyone will love! It's chock full of flavour and deliciousness.
I have to admit I am not a big soup gal but this Pasta e Fagioli changed my mind.
Honestly, I tend to be more a meat and taters kind of chick. Every now and again I come across a soup recipe that makes me swoon.
This is one of those recipes. Seriously, I do not swoon easily people, so trust me, this is a winner.
I saw this Pasta e Fagioli on Closet Cooking some time ago and knew I just had to try it out. It's been on my mind ever since my first peek at it.
Kevin of Closet Cooking is a fellow Canuck and I love trying recipes from my local-ish peeps.
Speaking of Canucks, I spent the day with Izzy from Crumb today. We went to a farmers market then out to eat. It was a fabulous day. But it came on the heels of my son being home, followed by a treacherous trip to Toronto and a sleepless night. So I am wicked tired and barely able to form sentences right now. So this is going to be short and sweet.
Toronto + Izz = fun!
Closet Cooking + Soup = tasty!
Kim + no sleep = posts that make no sense!
Tips for Making Pasta e Fagioli:
- It's good to boil beans for about 10 minutes even though you are cooking them in the soup as well. For me, it's added insurance they won't bother my IBD.
- Rinse mine really well. I often soak beans overnight too so I can eat them without discomfort.
- This is one of those soups that the longer you simmer the better it gets.
- It's also one of those soups that tastes better the 2nd and 3rd day.
- Any kind of noodle will work in this recipe. I used hells as they are cute. It's a girl thing.
- You can deglaze with wine but I don't drink so I used a combo of chicken stock and vinegar. The vinegar gives a hint of acidity to it.
More Comfort Food:
- Lasagna Soup
- Zesty Hamburger Soup
- Slow Cooker Short Rib Ragu
- Guinness Stew
- Slow Cooker Lasagna Soup
- Mascarpone Meatballs
- Roasted Pork Shoulder
- Easy Cheesy Pasta Bake
Places to stalk Cravings of a Lunatic
Pasta e Fagioli
- 1 pound mild Italian Sausage casing removed
- 2 tablespoons butter
- 1 medium sweet onion diced
- 3 medium carrots diced
- 3 stalks celery diced
- 3 cloves garlic pressed
- ¼ cup chicken broth
- 2 tablespoons white wine vinegar
- 6 cups chicken broth
- 15 ounces diced plum tomatoes
- 30 ounces white kidney beans rinsed, soaked, precooked for 10 minutes
- 2 tablespoons tomato paste
- 1 tablespoon dried sweet basil
- 3 whole bay leaves discard before serving
- 2 tablespoon parmesan cheese heaping
- 1 ½ cups mini shell pasta
- 1 pinch salt
- 1 pinch pepper
- fresh Parmesan cheese grated over top
- fresh parsley
- In a large frying pan brown your sausage over medium-high heat. Transfer to a large stock pot but do not clean frying pan.
- While the meat is cooking I boiled my beans for 10 minutes. Good trick for those with tummy woes.
- In the same frying pan, add butter and let it start to melt and glisten. Then add your onions, carrots and celery. Cook over medium heat for about 15 minutes, or until tender and golden in colour.
- Add garlic and cook for about 30 to 60 seconds longer.
- Add the ¼ cup chicken broth and vinegar to deglaze the pan (basically boil and scrape the bits stuck on bottom, there's flavour in that stuff!).
- Pour that liquid into your stock pot.
- Add the broth, tomatoes, beans, tomato paste, basil, bay leaves, and parmesan to the pot. Bring it to a good boil, letting it bubble for a few minutes, then reduce heat and simmer for about 15 minutes. You can add more broth if needed.
- Add the pasta and simmer for another 6 to 10 minutes, depending which pasta you choose. Basically al dente is the time the package calls for minus 1 minute.
- Season with spice.
- Serve with a big old I love soup smile!
Thanks for visiting today!