EASY PASTA FAGIOLI RECIPE

This is probably my most favorite soup of all time.  Well, maybe my most favorite Italian themed soup.  I just love soup so it really is hard to nail down just one soup as my favorite.  

Since it is cold today and the forecast is for ice, sleet, and possible snow later this evening, I thought a nice bowl of warm soup might just hit the spot.  

I made some leftover onion and garlic from my Dijon Mustard recipe.  Instead of freezing it for later, I thought it would be perfect in this recipe.  I just love the flavors of this soup.    

We have homemade Italian sausage in the freezer so I took a pound out and allowed it to thaw then I sauteed it in my instant pot. 

While that was going on I peeled, sliced and diced carrots and added that with a bit of olive oil in my warmed up Dutch oven.

This is when I added the onions and garlic that was left from making mustard.

Saute this for about 5minutes. 

Add the browned Italian sausage.

Add a can of marinara and a can of diced tomatoes, along with dried basil, dried oregano, and dried thyme.  Note the marinara and diced tomatoes were home canned by me. 

Next comes some good bone broth.

Three cups of homemade chicken bone broth go into the mix.

Add a couple cans of drained and rinsed Cannellini beans.

Cook on a low simmer for several hours to allow the flavors to mingle.

Cook and drain a cup of pasta to add to each bowl or you can add to the entire soup.  I like using Ditalini pasta.  

I am going to add the pasta per bowl today because I am going to can the leftovers.  I mean, if I do not can what is leftover, we will be eating soup for the next 2 weeks.  Meaning this recipe makes a lot.  Keep that in mind when you make it.  

PASTA E FAGIOLI 

Ingredients

• 1 pound Italian Sausage
• 1 diced onion
• 6 minced cloves of garlic (you can use less or none)
• 3 carrots 
• 2 stalks of celery
• 1 tablespoon of olive oil
• 1 15 oz jar of tomato sauce or marinara
• 1 15 oz jar of diced tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 3 cups chicken broth
• 2 15 oz cans of cannellini beans
• 1 cup pasta 

Directions

• Brown Italian Sausage, drain and set aside.
• Peel and dice carrots, slice celery, chop an onion and mince garlic.
• Add 1 tablespoon of olive oil to a large stock pot or dutch oven and saute carrots, celery, onion and garlic for 5 minutes.  Add Italian sausage to the vegetable mixture.
• Add tomato sauce or marinara, diced tomatoes, and herbs, along with chicken broth and beans.
• Cook on a low simmer for 2 to 4 hours.  
• Cook 1 cup of pasta per box directions, drain and add to soup before serving. 
• Garnish with freshly shaved Parmigiano Reggiano cheese. 

This is delightful served with a salad and breadsticks.

My house smells so good.  I love the aroma of Italian sausage and tomatoes.  

I guess you know what the Cristina's will be enjoying for dinner tonight.  

Happy Saturday and ENJOY!!