Pasta e Fagioli
An Italian classic! Soup loaded with sausage, veggies, and pasta.
Servings: 4
Calories: 588kcal
Equipment
- 1 Enameled Cast Iron Pot
Ingredients
- 1 lb ground sausage or beef, turkey, whatever
- 15 oz can cannellini beans
- 6 oz can tomato paste
- ¾ cup small pasta ie small shells
- ½ yellow onion
- 2 large carrots
- 2 large celery stocks
- 1 clove garlic
- 1 bay leaf
- 4 cups beef stock
- olive oil
- salt and pepper
Instructions
- Prep veggies- wash, peel, chop-chop.
- Brown sausage in couple tablespoons of olive oil.
- Once meat is cooked through, add onion and garlic. Cook to soften 2-3 minutes.
- Add carrots, celery, and bay leaf.
- Next add tomato paste and stir to cook for a few minutes.
- Add beef stock. Bring to a boil and reduce to simmer.
- After the veggies have cooked for 15 min, add pasta. Cook for 5 minutes if using a small noodle like shells or macaroni.
- Add rinsed beans and cook for 2 more minutes.
- Serve with garlic bread- YUM!
Notes
Optional add-ins: red pepper flakes (my fav), heavy cream, parm cheese, fresh baby spinach, white mushrooms.
Other variations- make it gluten free and dairy free, no pasta/no cheese.
Nutrition
Calories: 588kcal | Carbohydrates: 48g | Protein: 33g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 82mg | Sodium: 1802mg | Potassium: 1397mg | Fiber: 9g | Sugar: 11g | Vitamin A: 5921IU | Vitamin C: 15mg | Calcium: 139mg | Iron: 6mg