Pasta e Fagioli (Pasta and Bean Soup)Meris Resources2021-07-08T14:07:30-04:00

Pasta e Fagioli (Pasta and Bean Soup)

Presented by Melt

INGREDIENTS

• 1 cup diced onion
• 1/2 cup diced celery
• 1 cup diced carrots
• 2 T sliced garlic
• 2 T olive oil
• 1 cup diced cabbage
• 2 1/2 quarts chicken stock 
• 1 1/2 cups crushed-by-hand canned plum tomatoes  
• 2 oz. chicken base 
• 2 cups canned white beans, rinsed
• 2 cups canned red beans, rinsed
• 1 T chopped fresh parsley
• 1 tsp. dried oregano
• 1/2 T chopped fresh basil
• 1/4 tsp. rushed red pepper
• 1 tsp. black pepper
• 3 cups cooked Italian sweet sausage 
• 2 cups chopped kale (to add off the heat)
• 2–3 cups any small pasta, such as ditalini, blanched and shocked in ice water
• Pesto for serving
• Parmesan cheese for serving

DIRECTIONS

In a large pot, sauté the onions, celery, carrots, and garlic in olive oil. Once the onions are translucent, add the cabbage, chicken stock, plum tomatoes, chicken base, beans, parsley, oregano, basil, red pepper, black pepper, and Italian sausage. Bring to a boil, then simmer for 30 minutes. After 30 minutes, remove pot from cooktop. Add and stir in the raw kale, season to taste with salt and pepper. Only add the pasta when you are ready to serve. Garnish with pesto and Parmesan cheese.  

YIELDS ABOUT 1 GALLON