Thursday, May 6, 2010

Pasta e Fagioli

2 tsp olive oil
2-3 turkey Italian sausage, casing removed
½ sweet yellow onion, diced
4 cloves of garlic, minced
1 28 oz can of whole tomatoes, blended
4 cups of chicken broth
2 15 oz cans of white beans, drained
1 tsp of dried basil
½ tsp of dried oregano
pinch of crushed red pepper
sea salt and fresh cracked pepper
1 cup of tube shaped pasta
1-2 cups of fresh baby spinach
2 T fresh parsley, chopped
Parmesan cheese
Heat olive oil in a large pot over medium heat. Add the diced onion and sauté. Add the sausage, and cook until done and well crumbled. Add the garlic and stir constantly for 60 seconds before adding the chicken broth. Pour the tomatoes and their juices into a large bowl, blend the tomatoes thoroughly, then pour into the pot. Add the drained beans and seasonings to the soup and simmer partly covered for 1-2 hours.
When you are ready to eat, turn the soup up to a slow boil, then add the pasta and cook per instructions. Taste the soup and re-season if needed. Once the pasta is cooked, add the fresh spinach and parsley. Serve with a bit of freshly grated Parmesan cheese on top.
Be careful not to add to much pasta because it will thicken up the soup too much.

1 comment:

Barb said...

Ask me how much I love a one pot meal!

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