09 December 2010

Pasta Fagioli

Hearty soups, winter hats, and holiday markets... Yes, I am thoroughly enjoying this season! Hope you are too :) I made this soup for a movie night with some friends. We whipped up a double batch of it and it seemed to go over quite well! When I had leftovers the next day, the noodles soaked up a lot of the broth, making it more like a goulash. Speaking of which... My grandma made the best goulash ever (at least that is what I thought back in my red meat eating days). So, Cheers! I raise my rather large glass of red wine to you, Grandma Jan - miss you lots.

Pasta Fagioli
(Adapted from Brown Eyed Baker)
Yield: 6 Servings

2 Tbsp. Unsalted Butter, divided
1 Pkg. Sweet Italian Turkey Sausage, casings removed
1 Medium Onion, finely chopped
4 Cloves Garlic, minced
4 Carrots, thinly sliced
4 Stalks of Celery, thinly sliced
1 (28 oz) Can Diced Tomatoes
1 Can Red Kidney Beans, drained & rinsed
1 Can White Cannelini Beans, drained & rinsed
64 oz. Chicken Broth (or beef broth)
1 (28 oz) Can Tomato Sauce
2 Tbsp. Fresh Parsley
1 Tbsp. Fresh Basil
1 tsp. Salt
4 oz. Small Dry Pasta (like ditalini or mini penne)

Melt 1 Tbsp. of butter in a large stockpot over medium-high heat, and brown the sausage, crumbling it as it cooks. Once browned, remove sausage from pot with a slotted spoon and discard grease. Melt remaining 1 Tbs. of butter in the same pot; add the onion, garlic, carrot, and celery. Saute over medium heat until vegetables are soft (about 8 minutes). Add sausage back to the pot. Add the can of diced tomatoes (don't drain), stirring briefly, and simmer for 10 minutes. Then, stir in the beans, broth, and tomato sauce. Add in all the seasoning; stir well and turn heat to high. Once it boils, turn it down to low heat, cover, and simmer for 30 minutes. Add the dry pasta and continue to simmer on low for another 30 minutes. Serve warm.


  1. this came at a perfect time when i am absolutely starving, haha. headed to the grocery store now!!

  2. Oh my gosh!!! This looks so good.