Pasta e Fagioli Soup (Italian Pasta and Bean Soup)
- 1/2 pound Italian sausage, casings removed (omit for vegetarian)
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, chopped
- 1 pinch red pepper flakes
- 1/2 teaspoon fennel seeds, toasted and ground
- 1/4 cup white wine or chicken broth
- 4 cups chicken or vegetable broth
- 1 (15 ounce) can diced tomatoes
- 2 (15 ounce) cans cannellini beans
- 1 tablespoon tomato paste
- 1 teaspoon oregano
- 1 bay leaf
- 1 (2 inch) piece parmesan rind
- 1 cup ditalini pasta
- salt and pepper to taste
- parsley, chopped (optional)
- parmesan, grated (optional)
- Produce
- Bay leaf (1)
- Cannellini beans (2 (15 ounce) cans)
- Carrots (2)
- Celery (2 stalks)
- Garlic (3 cloves)
- Onion (1)
- Oregano (1 teaspoon)
- Parsley (1)
- Tomatoes (1 (15 ounce) can)
- Meat
- Italian sausage (1/2 pound)
- Canned Goods
- Chicken or vegetable broth (4 cups)
- Tomato paste (1 tablespoon)
- White wine or chicken broth (1/4 cup)
- Cooking & Baking
- Fennel seeds, toasted and ground (1/2 teaspoon)
- Olive oil (1 tablespoon)
- Red pepper flakes (1 pinch)
- Salt and pepper (1)
- Pasta & Grains
- Ditalini pasta (1 cup)
- Dairy
- Parmesan, rind (1 (2 inch) piece)
- Parmesan (1)
Preparation
Read recipe preparation on closetcooking.com
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Recipe Stats
Published January 14, 2013 (1 month ago).
72 people saved this recipe.
