Rachel Ray's Pasta e Fagioli
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 tablespoons EVOO (extra virgin olive oil)1/4 pound Mild Italian Sausage 2 (4-6 inch) springs rosemary, diced1 (4-6 inch) sprig thyme with several sprigs on1 lg. fresh bayleaf or 2 dried bay leaves1 medium onion, finely chopped1 sm. carrot, finely chopped1 rib celery, finely chopped4 lg. cloves garlic, choppedCoarse salt & pepper2 (15 oz) cans cannellini beans (or other small white bean)1 c. canned tomato sauce with tomato bits or1 c. canned crushed tomatoes2 c. water1 qt. chicken stock1 1/2 cups Ditalini noodles (or any small noodle such as elbow macaroni)
"Heat a deep pot over medium high heat and add" italian sausage. Once the sausage is browned, drain and add herbs, chopped vegetables, and garlic. Season veggies with salt and pepper to taste. Add beans, tomato sauce, water, and stock to pot and raise heat to high. Bring soup to a rapid boil and add pasta. Reduce heat to medium and cook soup, stirring occasionally, 6-8 min. or until pasta is cooked al dente. Rosemary and thyme leaves will separate from stems as soup cooks. Remove herb stems and bay leaf from soup and allow to cool for a few moments before serving.
I like to chop the rosemary into small peices because I don't like to eat them whole in my soup, but you can leave them intact and they will fall off the stem during cooking. If cutting, remove from stem first then cut into small bits. I find that dry herbs work well in this soup too.
Number of Servings: 8
Recipe submitted by SparkPeople user GRACEMEIS.
I like to chop the rosemary into small peices because I don't like to eat them whole in my soup, but you can leave them intact and they will fall off the stem during cooking. If cutting, remove from stem first then cut into small bits. I find that dry herbs work well in this soup too.
Number of Servings: 8
Recipe submitted by SparkPeople user GRACEMEIS.
Nutritional Info Amount Per Serving
- Calories: 353.9
- Total Fat: 14.5 g
- Cholesterol: 25.1 mg
- Sodium: 398.9 mg
- Total Carbs: 40.0 g
- Dietary Fiber: 6.6 g
- Protein: 16.8 g
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