Pasta e Fagioli
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
- kosher salt to taste
- black pepper to taste
- 1 28-oz can crushed tomatoes
- 2 tablespoons extra virgin olive oil
- 6 cloves garlic minced
- 1 lb italian sausage crumbled
- 6 oz pancetta diced
- 1 large yellow onion chopped
- 1 green bell pepper diced
- 2 cans cannellini beans drained and rinsed
- 2 quarts chicken stock
- 1 tablespoon fresh oregano chopped
- 1 cup ditalini pasta
- shaved parmesan cheese garnish
- 1 green onions chopped; garnish
- Carbohydrate 34.8115825005799 g
- Cholesterol 52.655 mg
- Fat 21.1720137500923 g
- Fiber 2.77743748661653 g
- Protein 15.838331250099 g
- Saturated Fat 6.14170750002394 g
- Serving Size 1 1 Serving (443g)
- Sodium 779.198875000135 mg
- Sugar 32.0341450139633 g
- Trans Fat 1.89430625001522 g
- Calories 389 calories
In a good size stock pot (6 quarts will do) heat the Extra Virgin Olive Oil on Medium to Medium High. Brown Sausage for 8 to 10 mins. Remove, drain, and cool. In the same pot, coat with Olive Oil and add in Pancetta over a low heat until crisp; 7 to 9 mins. Add in Onion until soft and translucent; 5 to 6 mins. Add Garlic and Bell Pepper; cook 3 mins. Add in Beans, Sausage, and Chicken Stock. Bring to a moderate boil and add in Crushed Tomatoes. Bring back to a boil and lower to simmer for approx. 15 to 20 mins. or longer. The biggest key is the longer the soup simmers the more flavorful the end result will be. When ready, bring back to a boil and add in Pasta, cook until tender; about 9 mins. Season with salt and pepper to taste. Garnish with Shaved Parmesan Cheese and Green Onions.
