How To Make Pasta e Fagioli with Sausage
Enjoy this silky and creamy pasta e Fagioli made with Italian sausages for a meaty twist. It’s made with chicken stock and carrots for a scrumptious bite.
- 2tbspolive oil
- 1lbmild Italian sausages
- 1celery rib
- 1tspdried rosemary
- 6cupskidney beans,(57 oz) canned, drained and rinsed
- 2¾cupslow-sodium chicken broth,canned, or homemade stock
- 1bay leaf
- ½cuptubetti,or other small macaroni
- ½tspfresh ground black pepper
In a large pot, heat 1 tablespoon of the oil over moderate heat. Add the sausages and cook, turning, for about 10 minutes until browned and cooked through. Remove.
When cool enough to handle, halve the sausages lengthwise and then cut crosswise into slices.
Heat the remaining oil in the pot over moderately low heat. Add the carrot, onion, celery, garlic, and rosemary. Cook, stirring occasionally for about 10 minutes until the vegetables start to soften.
Puree 4 cups of the beans with 1¼ cups of the broth in a blender or food processor.
Add the puree to the pot along with the remaining broth, the whole beans, bay leaf, and salt. Bring to a boil. Reduce the heat and simmer, partially covered, for 15 minutes.
Stir in the pasta. Cook the soup over moderate heat, partially covered, stirring frequently, for 10 to 15 minutes until the pasta is done. Remove the bay leaf. Stir in the sausage and the pepper. Cook for about 1 minute until the sausage is warmed through.
Serve and enjoy.
- Calories: 1424.70kcal
- Fat: 45.73g
- Saturated Fat: 14.39g
- Monounsaturated Fat: 21.84g
- Polyunsaturated Fat: 6.80g
- Carbohydrates: 174.55g
- Fiber: 70.16g
- Sugar: 8.58g
- Protein: 85.35g
- Cholesterol: 86.18mg
- Sodium: 1445.19mg
- Calcium: 450.40mg
- Potassium: 4450.45mg
- Iron: 24.73mg
- Vitamin A: 130.57µg
- Vitamin C: 19.40mg
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