Monday, October 27, 2008

Pasta E Fagioli

I got the idea from the pasta soup at Olive Garden. But very honestly, mine is better. :p We love it and I make it pretty consistently throughout the year here in WA. It is quick, VERY good, and not terrible for you. I do use some canned items, but I think the ease of this soup outweighs the need to soak your own cup of kidney beans and butter beans. If you want to, then by all means, you can... I just usually don't. Last time I used fresh herbs from my garden and from the farm. Rosemary, oregano, thyme, and tarragon were the ones that I chopped and put in this beautiful soup.


Pasta E Fagioli Ala Val

1 lb mild Italian sausage
1 28oz can of stewed tomato with basil (Mur Glen has the perfect ones)
1 can of white butter beans
1 can of dark kidney beans
1 HEAD of garlic, skins off and chopped fine
1/2 lg onion, diced
1/2 green pepper, diced
28oz water (just fill the tomato can)
1 Tbs oregano
1 tsp marjoram
1 tsp tarragon
2 Tbs basil

Brown Italian sausage. Add diced onion, green pepper, and garlic and saute until onion starts to clear. Add can of tomatoes and water. Bring to a boil. Add beans, and all spices. Stir for 1 minute. Put a lid on the pan and let boil on Med for about 10 minutes or when the spices are not all sitting on top of the soup.

As you are making the soup, boil 1 cup of small shells (or any small pasta) until al dente making sure to salt your pasta water. Add them into the soup at the last moment, and mix well.

Serve with good bread and salad. It is the best soup I have ever tasted.

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