"Hunger is the best sauce in the world."--Cervantes

Pasta and Bean Soup Recipe

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This recipe for Pasta and Bean Soup, by , is from The Van Lydegraf Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rachel Van Lydegraf
Added: Thursday, October 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 can (28 oz.) plum tomatoes with juice
6 garlic cloves
1 tsp. olive oil
1 lb. Italian sausage, casings removed
2 fresh fennel bulbs, trimmed aand cut into 1/2 dice
1/2 c. chopped Italian parsley
1/4 tsp. fennel seeds
6 c. chicken broth
1 can (15 1/2 oz.) cannellini beans, rinsed and drained
1 c. cooked small pasta
Fresh Parmesan for grating over the top

Directions:
Directions:
Drain the tomato liquid into a bowl, cut tomatoes into 1 inch pieces, and place into bowl with the liquid. Set aside. Mince garlic and set aside.

Heat the oil in a large soup pot over medium heat. Add sausage, breaking it up with a spoon, and cook until browned, 5 to 6 minutes. Drain sausage, then return to pot. Add fresh fennel, onions, parsley, garlic, and fennel seeds. Cook, uncovered, until vegetables are tender, about 12 minutes.

Add chicken broth and tomatoes. Bring to a boil, then reduce heat to low. Cook, covered for 30 minutes. Add beans and pasta and cook until warmed through, about ten minutes.

Serve with grated Parmesan.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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