PASTA E FAGIOLI SOUP Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 onion, diced
2 garlic cloves, minced
2 teaspoons fresh oregano,
minced
1 fresh rosemary sprig, minced
2 thyme sprigs, minced
1 tablespoon fresh parsley,
minced
2 carrots, peeled and chopped
2 celery stalks, chopped
2 or 3 kales leaves, stems
removed and chopped
1 tablespoon blended olive oil/
canola oil
1 pound of ground Italian
sausage
1 (8 ounce) can chopped
tomatoes
6 cups low sodium chicken
broth or stock
1 cup uncooked small pasta,
such as ditalini
1 (15 ounce) can garbanzo
beans, rinsed
Pinch crushed red pepper
flakes for garnish
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Directions: |
Directions:1. Dice onion. Mince garlic and herbs. Chop
carrots, celery and kale.
2. Heat one tablespoon of oil in a large soup pot
over medium-high heat.
3. Add sausage and cook, breaking it up with a
spoon until browned and no longer pink.
4. Add onion to sausage, cook 2 minutes; add
garlic and a pinch of salt and pepper, stirring
occasionally, cook until onions have softened,
approximately 3-5 minutes.
5. Add chopped carrots, celery, kale and minced
herbs cook until vegetables are beginning to
soften approximately 4 minutes.
6. Add chopped tomatoes and chicken broth.
Bring to a boil and then reduce to a simmer.
7. Stir in pasta and simmer until pasta is al dente
about 10 minutes.
8. Add beans. Taste and adjust seasoning
according.
9. Garnish with minced parsley and crushed red
pepper. |
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Number Of
Servings: |
Number Of
Servings:4 |
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