Pasta e Fagioli Soup (Italian Pasta and Bean Soup)

Pasta e Fagioli Soup (Italian Pasta and Bean Soup)

div class="hrecipe"img alt="Pasta e Fagioli Soup (Italian Bean and Pasta Soup)" class="photo" height="500" src="http://2.bp.blogspot.com/-FviBU2Mos3s/UPSEWwN8duI/AAAAAAAASok/wSC1dRDcNbA/s800/Pasta%2Be%2BFagioli%2BSoup%2B%2528Italian%2BBean%2Band%2BPasta%2BSoup%2529%2B500%2B7500.jpg" title="Pasta e Fagioli Soup (Italian Bean and Pasta Soup)" width="333" /br /I have totally been into soups lately making one or two soups per week and this only seems appropriate with the chilly weather that we have been having! With the release of my new eCookbook, a href="http://www.closetcooking.com/p/tasty-soups-ebook.html"Tasty Soups/a, I could not resist striketeasing you with/strike sharing one of the new soups with you! This pasta e fagioli (aka pasta fazool) is an Italian pasta and bean soup that is so full of flavour and hearty enough to get you through even the coldest days. There are many different versions of this soup and although many are meatless I like to bulk mine out a little and add flavour with the addition of Italian sausage. When I make a soup I am always looking for ways to add more flavour and one good trick that I learned a while ago is that adding parmesan (aka parmigiano reggiano) rinds to a soup like this or even when making a href="http://www.closetcooking.com/2008/03/chicken-stock.html"chicken stock/a adds umami flavour! This soup is pretty straight forward to make but it does take some so it can be a good idea to double the recipe to ensure leftover for quick lunches during the week and besides this is one of those dishes that tastes even better the next day!br /br //diva href="http://www.closetcooking.com/2013/01/pasta-e-fagioli-soup-italian-pasta-and.html#more"Read the recipe »/a

Ingredients

  • 1/2 pound Italian sausage, casings removed
  • 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 broth
  • 4 cups ham broth or chicken broth or chicken stock
  • 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)

More recipes for you

More from this Blog