Pasta e Fagioli
Pasta e Fagioli is a quick and easy weeknight dinner! It requires minimal effort to prepare and since you only use one pot, there is very little clean up. For an added burst of freshness, top it off with a handful of micro greens. It's simple, delicious and nutritious. I can't ask for much more than that. Give it a try and let me know what you think! Note: The amount of salt you add will depend on the ingredients you use (i.e. low sodium beef stock, etc.). Taste and adjust seasoning as necessary.
- olive oil
- 1 pound Italian sausage (mild, spicy or a combination)
- 1 diced onion
- 2 large diced carrots
- 3 stalks of diced celery
- 3 cloves garlic
- 3 tbspn tomato paste
- 2- 15 ounce cans Ceci beans, rinsed (or borlotti)
- 1-15 ounce can diced fire roasted tomatoes
- 4 cups beef broth
- 1 tspn dried thyme or rosemary
- rind of Parmigiano Reggiano
- salt qb
- pepper qb
- grated Parmigiano Reggiano for garnish
- sunflower greens, and pea shoots (or substitute any micro greens) for garnish
- ditalini pasta
- Add olive oil to a deep pot or dutch oven. Add the Italian sausage, breaking it into pieces with a wooden spoon. Cook until the meat is browned, about 5-7 minutes, then remove it from the pan and set aside.
- Add the diced onions, carrots, celery and garlic to the same pot and cook until softened.
- Return the sausage to the pot.
- Add tomato paste.
- Add the rinsed beans.
- Add the diced tomatoes.
- Add the beef broth.
- Add the rind of Parmigiano Reggiano
- Add the dried herbs, bring to a boil and allow to simmer for 30 minutes or longer. Stir occassionaly to help disperse the cheese rind as it breaks down.
- Taste and add salt and pepper to your liking. Then, add the ditalini pasta and cook to al dente, as recommended on the package. Add the pasta just before you are ready to serve, otherwise it will overcook and get mushy.
- Garnish with sunflower greens and pea shoots, and a sprinkling of Parmigiano Reggiano before serving.