Pasta Fagioli Soup
Stephanie
A thick and hearty italian pasta and bean soup
ingredients
- 1 lb sweet italian sausage links
- 1 lb ground beef
- 2 tbsp olive oil
- 1 large onion, diced
- 3 large stalks celery, diced
- 4 cloves garlic, finely diced
- 32 oz chicken broth
- 3 14oz cans diced tomatoes
- 1 14oz can tomato sauce
- 2 19oz cans cannellini beans (Great Northern Beans), rinsed and well drained
- 1 15oz can red kidney beans, rinsed and well drained
- salt to taste
- black pepper to taste
- 1 tsp dried ground thyme
- 1 tsp dried crushed rosemary
- 2 tsp dried basil
- 12 oz ditalini or other small tubular pasta
- 2 carrots, shredded
directions
- 1
Heat a large skillet over medium heat. Remove the sausage links for the casing and discard casing. Crumble sausage and ground beef into pan and cook until meat is no longer pink and jucies run clear.
- 2
Meanwhile, in a large, heavy pot, heat olive oil over med heat. Add onion, celery, garlic, and a large pinch of salt. Cook until the onion are soft and translucent, about 8 to 10 minutes. Add the cooked meat, broth, diced tomatoes and their juice. Bring to a boil and reduce heat to a simmer. Simmer for 10 to 15 minutes.
- 3
In a food processor, blend the tomato sauce with 1 cup of the cannellini beans until smooth. Add the paste to the soup with the remaining beans and herbs and stir to combine. Season to taste with salt and pepper.
- 4
Simmer for 5 minutes then add the pasta. Simmer for an additional 20 minutes. Add the carrots and simmer another 5 minutes.
Source: Stephanie
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