Rachel Ray's Pasta e Fagioli

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Nutritional Info

Servings Per Recipe: 8
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

View full nutritional breakdown of Rachel Ray's Pasta e Fagioli calories by ingredient

Introduction

This recipe is Rachel Ray's with a small twist. Instead of using pancetta, I use italian sausage.

This soup is hearty and delicious. It's even better after sitting the fridge a couple of days. I recommend getting some good crusty artisian bread to eat with it. A delicious meal for one or for a crowd. This recipe is Rachel Ray's with a small twist. Instead of using pancetta, I use italian sausage.

This soup is hearty and delicious. It's even better after sitting the fridge a couple of days. I recommend getting some good crusty artisian bread to eat with it. A delicious meal for one or for a crowd.

Minutes to Prepare: 10

Minutes to Cook: 20

Number of Servings: 8

Ingredients

2 tablespoons EVOO (extra virgin olive oil)

1/4 pound Mild Italian Sausage

2 (4-6 inch) springs rosemary, diced

1 (4-6 inch) sprig thyme with several sprigs on

1 lg. fresh bayleaf or 2 dried bay leaves

1 medium onion, finely chopped

1 sm. carrot, finely chopped

1 rib celery, finely chopped

4 lg. cloves garlic, chopped

Coarse salt & pepper

2 (15 oz) cans cannellini beans (or other small

white bean)

1 c. canned tomato sauce with tomato bits

1 c. canned crushed tomatoes

2 c. water

1 qt. chicken stock

1 1/2 cups Ditalini noodles (or any small noodle such as elbow macaroni)

Directions

"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.