"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Pasta Fagioli Soup Recipe

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This recipe for Pasta Fagioli Soup, by , is from The Loller Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Angela Holder Loller

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb. Italian sausage, casings removed, crumbled
1 small onion, chopped
1-1/2 tsp. canola oil
1 garlic clove, minced
2 cups water
1 can (15-1/2oz.) great northern beans, rinsed & drained
1 can (14-1/2oz.) diced tomatoes, undrained OR Rotel tomatoes
1 can (14-1/2oz.) reduced-sodium chicken broth
3/4 cup uncooked elbow macaroni
1/4 tsp. pepper
1 cup fresh baby spinach leaves, cut into strips
5 tsp. shredded Parmesan cheese

Directions:
Directions:
In a large saucepan (Dutch oven), cook sausage over medium heat until no longer pink; drain & set aside. In the same pan, saute onion in oil until tender. Add garlic; saute 1 minute longer.
Add the water, beans, tomatoes, broth, macaroni & pepper; bring to a boil. Cook, uncovered, for 8-10 minutes or until macaroni is tender.
Reduce heat to low; stir in sausage & spinach. Cook for 2-3 minutes or until spinach is wilted. Garnish with Parmesan cheese.

Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
When I make this again I think I will use a dark beer in place of the water for more flavor. You can make this less or more spicy depending on the sausage & if you use Rotel. Easy & quick soup that is similar to the one they make at Olive Garden.

 

 

 

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