Craving something hearty, healthful and warm? Italian Pasta e Fagioli (AKA pasta and beans) is the answer perfect for those dreary wintry weather evenings when you favor something speedy and delicious, this soup comes collectively in no time, and it is splendid adaptable. (As in, chop up something you’ve obtained in your crisper and throw it in the pot!)
Traditionally this soup is made from dried beans, but we have opted for canned beans for ease. Not solely can we be certain that canned beans are cooked perfectly each time, however in this recipe we’re also the usage of their canning liquid for added flavor? If you decide upon dried beans—go for it! Just be positive to a thing in brought time for soaking the dried beans.
Beans are not the sole variables you can play within this recipe! Below, we will ruin down all the opportunities for substitutions and additions so you can make your Pasta e Fagioli the nice it can be!
Freshly ground black pepper
Freshly grated Parmesan, for garnish
Freshly chopped parsley, for garnish
- In a large, deep pot over medium heat, heat oil. Add sausage and cook, breaking up with a wooden spoon, until cooked through, about 5 minutes. Stir in onion, carrots, and celery and cook until slightly softened about 5 minutes.
- Add garlic and cook until fragrant, 1 minute more. Season with salt and pepper, then add in beans (with their liquid), diced tomatoes, chicken broth, and rosemary. Bring to a boil, then stir in ditalini.
- Reduce heat to medium and cook until pasta is al dente, about 8 minutes. Taste and adjust seasoning if necessary.
- Serve in bowls garnished with Parmesan and parsley.