Monday, May 10, 2010

Week 37: Pasta Fagioli Soup

Soup is one of my favorite weekend meals. It can cook in the morning, be enjoyed for lunch, and eaten for lunch the rest of the week.

Josie recommended this one to me when I bought a new soup pot, and it's been unseasonably cold here. It actually snowed the past few nights. I can't think of a better time to bust out some soup.

Pasta Fagioli Soup
Taken from Creating Post It Notes

Makes about 5.5 quarts
Prep time: 5 minutes
Cook time: 70 minutes

3 carrots, peeled and chopped
1 onion, diced
2 stalks celery, sliced
2 clove garlic, minced
1 bay leaf
3 links turkey Italian sausage, mild, removed of casing
5 C reduced sodium beef broth
1 jar spaghetti sauce (1 lb, 10 oz)
2 cans (16 oz each) cannellini beans (do not drain)
1 can (14.5 oz) diced tomatoes (do not drain)
2 tsp oregano
Dash of red pepper flakes
1 Tbsp Italian seasoning
Salt and pepper
8 oz ditalini pasta, uncooked

In a soup pot, heat a little olive oil over high heat. Add the garlic and bay leaf and saute for a minute. Do no let the garlic burn.

Add the sausage and cook. As it cooks, break the sausage apart.

When the sausage is almost cooked, add the onion, carrot, and celery. Stir well and cook until onions are almost translucent.

Add the broth and spaghetti sauce. Then add the beans and tomatoes (liquid and all!). Stir well and bring to boil. Cover and reduce heat to low. Let simmer for about an hour, if not longer.

30 minutes before serving, put a pot of water onto boil and cook ½ a box of ditalini pasta (short macaroni) according to the directions on the package. Drain well and add to the soup.

Stir well and let sit for 10 minutes or so. Taste and re-season with salt and pepper, if needed.

Ladle and sprinkle with freshly grated parmesan cheese.

My notes:
This turned into a "stoup" after the first day, but it still tasted great. I ate it with french bread and a salad. Into my regular rotation of soups.

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