Pasta e Fagioli

Pasta e Fagioli is a hearty Italian American comfort food is both delicious and easy to make. After you make this recipe a time or two, you won't need the directions anymore as it really is something you can make intuitively. There are many variations of this recipe, but this is how my Italian mother made it, so I'm sharing her recipe with you today. 

Julian's Pasta e Fagioli

To build the soup base, I like a mild Italian bulk sausage, with chopped onion and carrot. Add a bit of tomato paste and garlic for depth and if you prefer, a bit of red pepper flakes for some heat. The addition of chicken broth brings your soup base together. Some added beans and pasta, topped with some grated Parmesan cheese, and you are ready for a comforting, flavorful meal. 

Note: You can use any small pasta shape, although the classic is ditalini. But you can substitute tubettini, elbow macaroni, or small shells. The pasta will thicken the broth. If you prefer more soup that is less thick, simply add a little more chicken broth. 

Ingredients
1 tablespoon olive oil

1 pound mild bulk Italian sausage
1 large onion, chopped fine
2 carrots, peeled and chopped fine
1/2 teaspoon table salt

pinch of black pepper
2-4 garlic cloves, minced
1/8 to 1/4 teaspoon red pepper flakes to taste (optional)

1 (15-ounce) can diced tomatoes
4 cups chicken broth
1 (15-ounce) can cannellini beans, undrained
1/2 pound pasta (ditalini, elbows or other small noodle)
1/2 cup grated Parmesan cheese, for serving
Basil, dried or freshly chopped, for serving

Instructions

Heat oil in medium saucepan over medium heat until shimmering. Add the Italian sausage, breaking it up as finely as you can with a spatula or sturdy spoon. Cook for 4-5 minutes until browned. Add the onion, carrot, salt, and pepper and cook until vegetables are softened, 6 to 8 minutes.

Add garlic, and optional pepper flakes and cook until fragrant, about 2 minutes. Stir in diced tomatoes, broth and beans and their liquid, scraping up any browned bits, and bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, until liquid has thickened slightly, about 10 minutes.

Increase heat to medium and bring to boil. Add pasta and cook, stirring occasionally, until pasta is al dente, 10 to 12 minutes. Serve in bowls and top with some grated Parmesan cheese and basil.