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Pasta e Fagioli



  • 1 tablespoon of extra virgin olive oil
  • 1/2 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp of fresh rosemary
  • 1 bay leaf
  • pinch of red pepper flakes
  • 3 cloves of garlic chopped
  • 1/2 cup of sweet yellow onion chopped
  • 2 Italian turkey sausages, casing removed
  • 2 15 oz cans of white beans rinsed and drained
  • 5 cups of low sodium chicken broth gf
  • 1 cup of gluten free elbow pasta
  • 1 1/2 cups of fresh spinach
  • 1/3 cup of freshly grated Parmesan cheese
  • black pepper


  • 1

    Heat the olive oil in a large saucepan over medium heat, add the onion, turkey sausage and garlic, saute about 5 minutes or until the onion is tender. Puree 1/2 cup of the white beans. Add the chicken broth, beans and spices, cover and bring to a broil. Lower heat to medium and add the elbow macaroni and fresh spinach, cook about 6 to 8 minutes. Remove the bay lead, add the black pepper.

  • 2

    Ladle the pasta e fagioli into a bowl and sprinkle with Parmesan cheese!



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