Pasta e Fagioli

Do you smell it? Do you smell it?

Me too! Me too!

Fall is here. I love that leafy, earthy fall smell. If I could bottle it up and sprinkle it onto my food, I think I would. Is that gross? Sorry.

The next best thing to the smells of fall are certainly the tastes of fall. Or maybe its the other way around? You decide. Either way, fall tastes delicious, smells incredible, and looks beautiful. This is a hearty soup recipe chock-full of vegetables, beans, and sausage – perfect for a crisp fall evening. If you are not a sausage lover, you could certainly substitute with ground beef. Don’t like meat? Leave it out and toss in an extra can of kidney beans for good measure. Vegetarian? Exchange the beef broth for the vegetable broth of your choice. Seriously people, you can’t go wrong.

Pasta e Fagioli 
Source: Brown-eyed-baker via Annie’s Eats

1T olive oil
20oz spicy italian sausage
1 medium onion, diced
4 carrots, sliced thinly
4 stalks celery, sliced thinly
4 cloves garlic, minced
1 14oz can diced tomatoes
1 14oz can tomato sauce
1 14.5oz can white beans (cannelloni or other)
1 14.5oz can kidney beans
48oz beef broth (low sodium if available)
1tsp dried basil
1tsp dried parsley
4 oz small pasta (ditalini or other)
salt, pepper

In large soup pot, brown meat. “chop” it up using spoon while it is cooking so you don’t get huge chunks. Drain off excess fat. Remove from pan and set aside. Melt 1T butter (or use olive oil) in pan over medium heat. Add onion, garlic, carrot, and celery. Saute until soft, about 10 minutes. Add diced tomatoes and cook for additional 10 minutes. Add meat back into pot. Add tomato sauce, beans (drain and rinse before adding), beef broth, parsley, and pasta. Bring to a boil and then reduce to a simmer. Let simmer for 30 minutes. Taste and adjust seasonings. Add uncooked pasta and simmer for additional 20-30 minutes. Serve!

Sprinkle in a bit of jarred fall if you have it on hand! Mmmm!

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