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Pasta Fagioli

Scott's picture
A delicious soup, the Pasta E Fagioli is a wonderful combination of ingredients and one that you can enjoy any time of the year. The delicious taste and the wonderful flavors offer a real treat for your tastebuds.
Ingredients
  Olive oil 1 Teaspoon
  Italian sausage 1 Pound
  Chicken stock 2 Cup (32 tbs)
  Italian tomatoes 2 Can (20 oz)
  Dried basil 1 Teaspoon
  Oregano 1 Teaspoon
  Thyme 1 Teaspoon
  Ditalini pasta 3⁄4 Pound
  Cannellini beans 1 Can (10 oz), drained, rinsed
  Onions 1 1⁄4 Cup (20 tbs), finely chopped
  Carrots 1 Cup (16 tbs), finely chopped
  Celery 1⁄2 Cup (8 tbs), finely chopped
  Garlic 3 Clove (15 gm), finely chopped
Directions

Take a pot, add little olive oil. Roll small bits of sausage into meat balls and add to the pot. Cook till brown. Add the vegetables and garlic and sauté for 5 minutes. Add the 2 cans of tomatoes and cook with the dry herbs and chicken stock. Stir well till well-combined. Add 6 tbsp of freshly chopped parsley. Reduce heat, cover and simmer for approximately 45 minutes. Add more water/chicken stock, if required.
Open season with salt if needed. Mix well and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Taste: 
Savory
Feel: 
Smooth
Method: 
Simmering
Ingredient: 
Pasta, Vegetable
Restriction: 
High Fiber, High Protein
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes
Servings: 
4
Subtitle: 
Pasta and Bean
In this Pasta Fagioli video, Scott has tried to make a dish that is not Southern but its Italian. Scott has been a perfectionist and to make an Italian dish which is not his forte, he has taken help from his Italian friends and a friend who works in one of the best Italian restaurants in New York. He is using all typical Italian ingredients to make an authentic Pasta Fagioli. The cooking method is very simple with a few stirs in a pot or a skillet. On a cold and rainy day, this is a perfect dish to enjoy at

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