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Pasta e Fagioli with Sweet Italian Sausage

Hearty Italian sausage, macaroni and white bean soup cooked in a tomato-rosemary broth topped with fresh parsley and Parmesan cheese.
Difficulty: Easy
Time: 25-30
Calories: 710 Fat: 16g Carbs: 98g Protein: 46g

Pasta e fagioli is a simple dish of pasta and beans, made heartier with sweet Italian sausage. As with many classic Italian dishes, it had humble beginnings as a peasant meal created from inexpensive ingredients and lots of aromatics.

Ingredients
Onion
Rosemary
Parsley
Garlic
White beans
Tomato paste
Vegetable Broth Base
Parmesan
Mild Italian sausage
Large macaroni

Cooking terms for this recipe

Mince To cut a food into very small pieces.
Al Dente Literally “to the tooth”. Describes the ideal texture of cooked pasta that leaves it with a slight bite, rather than becoming mushy.
Dice To cut food into small cubes

What you need

Large pot

Cooking Instructions

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Step 1: MISE EN PLACE

Read through entire recipe before getting started. Wash and dry all produce. Peel and finely dice onion. Remove rosemary leaves from stems and chop. Chop parsley leaves and stems. Mince or grate garlic. Dissolve vegetable broth base in 2 cups water. Remove Italian sausage from package.

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Step 2: COOK THE ONIONS

Heat 1 Tbsp. oil in large pot over medium heat. Add onions, a pinch of salt and pepper. Cook over low heat until soft and browned, 3-5 min. Add rosemary and garlic, cook 1-2 more min.

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Step 3: BROWN THE SAUSAGE

Increase heat slightly. Add Italian sausage and cook, breaking apart until done, 5-8 min. Add tomato paste, cook 1-2 min.

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Step 4: MAKE THE BROTH

Add vegetable broth and 3 cups water to the sausage, bring to a boil.

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Step 5: COOK THE PASTA

Add dry macaroni and white beans to boiling broth. Cook until macaroni is al dente, 6-8 min.

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Step 6: PLATE YOUR DISH

Divide soup between two bowls. Top with Parmesan cheese and parsley. Enjoy!