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Pasta e Fagioli Recipe

Ingredients

How to make it

  • Place a large, heavy soup pot, over medium heat. (Needs to be 8 quarts or more.)
  • Cook the sausage links with a small amount of water, covered, until the sausage has browned, about 10 minutes. Remove to a plate and let cool.
  • Once cooled, quarter sausages and chop into 1/4" pieces.
  • Brown (NOT crisp) the bacon/pancetta in the same pot as used for the sausage links, using a little olive oil if necessary.
  • Add back to the pot the chopped sausage and ground beef, and cook until both have browned, about 15 minutes.
  • Next add the onions, celery, and garlic. Cook 5 minutes, stirring constantly.
  • Add the stock and skim to remove excess fat.
  • Continue to cook at a simmer for about 10 to 15 minutes.
  • In a food processor, blend tomato sauce with 1 cup of the cannellini beans until smooth to thicken soup.
  • Pour the mixture into the pot then add the remaining cannellini beans, kidney beans, tomatoes and herbs.
  • After 5 minutes, add the tubular pasta and simmer for 20 minutes.
  • Add the orzo and carrots and simmer for an additional 10 minutes.
  • Add more water or stock if necessary to produce a thick stew like consistency. (The contents will continue to grow as the pasta absorbs more and more water.)
  • Serve topped with grated Parmigiano and chopped basil.

Reviews & Comments 1

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    " It was excellent "
    swalker50 ate it and said...
    Absolutely delicious. However I cooked my noodles separately and added later. Also saved my pasta water and added that after the pastas absorbed the liquid.
    Was this review helpful? Yes Flag
  • henrie 17 years ago
    Sounds great, thanks
    Was this review helpful? Yes Flag

The Cook

jayzee Wylie, TX

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