Pasta e Fagioli Soup
Here’s a delicious soup to get family and friends around the dinner table!
Ingredients
4-6 celery stalks, chopped
4 carrots, peeled and chopped
1 onion, chopped
1 pound Italian sausage
1 tbsp minced garlic
1 can diced tomatoes (28 oz)
1 can kidney beans (15.5 oz)
1 can great northern beans (15.5 oz)
1 can tomato paste, (6 oz)
6 cups chicken stock
2 tbsp Italian seasoning
1 pound small pasta (elbow, small shells…)
Instructions
1
Heat a large stock pot on the stove and add enough olive oil to lightly coat the bottom of the pot.
2
Add the chopped celery, carrots, and onion to the stock pot. Saute for 3 minutes. Add the Italian sausage and minced garlic. Saute until the sausage is fully cooked.
3
Add the diced tomatoes, beans (liquid too), tomato paste, chicken stock and Italian seasoning. Bring to a boil and add the small pasta to the pot. Reduce the heat to a simmer and cook until the pasta is fully cooked.
4
Serve with your favorite bread and enjoy!
Tags:
Chef BryanCooking with Chef BryanDinner IdeasItalian CuisineItalian SoupPasta and Bean SoupPasta e FagioliSoups
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