Wednesday, August 3, 2011

Pasta Fagioli Recipe

Oh my word.  I have to post this BEFORE we even eat it, it is THAT good.  It's finishing up simmering on the stove while my kids watch tv and terrorize the baby, and I've been eating it all afternoon and it is FABULOUS.  Yes, they were not lying, it IS better than at the Olive Garden.

I'm going to write it exactly like they wrote it, since it's so good, but I want to warn you- you need a HUGE pot.  I started in my 7qt crueset thingie, and it laughed at me and overflowed before I got half the ingredients in.  I've already frozen more than half (without the pasta, I don't like to freeze pasta, it's weird) and I'm going to have more leftovers than we'll ever be able to eat.  So next time, I'll cut the entire recipe by half, and still freeze half of THAT half before I add the pasta.

You. Must. Try. This.

For those of you in the real world, this would be PERFECT when it starts to cool off in the fall, with some nice crusty bread you can pull apart and smother with butter....mmmm. I miss seasons for that reason and that reason alone.


Pasta Fagioli
From Pennies on a Platter via Pinterst

Ingredients


2 tablespoons butter, divided
 (I'll do my notes in blue. I used a smidge more butter.  Like, double.  I like butter.)
1 package sweet Italian sausage, casings removed
 (I used a pound of ground turkey sausage.)
½ large (or 1 medium) onion, finely chopped
 (I used one large.  I like onions too.)
4 cloves garlic, minced (six! I am apparently addicted to overdoing it!)

4 carrots, thinly sliced

4 stalks celery, thinly sliced
 (I put all the veggies in my processor so they'd be super fine.  Read: easier to get into my kids' bellies.  They can't dislike what they can't see.)
28 oz. can diced tomatoes

1 can red kidney beans, drained and rinsed

1 can white cannelini beans, drained and rinsed

64 oz. beef broth (I used about 52oz bc my things were 26oz each)

28 oz. can tomato sauce

2 teaspoons dried parsley

1/2 teaspoon dried basil

1 teaspoon salt

4 oz. small dry pasta (I am going to be using a lot more.  Like, probably an entire box, for half of this recipe.  I have kids, and kids want noodles.  And I couldn't find the cute pasta she used in the pic (this IS guam) so I'm just using elbows.  BORING.)

I crap you not, Ava just wandered in and said "Man, that smells SO GOOD, when are we EATING!!!" It's good ya'll.  It. Is. Good.



Directions
In a large stockpot over medium heat, melt 1 tablespoon of the butter.  Once melted, add the sausage, crumbling it as it cooks. Using a slotted spoon, remove sausage from pot and discard any grease that remains.
Melt remaining 1 tablespoon of butter in the same pot. Add the onion, garlic, carrot, and celery.  Saute over medium heat until the vegetables are soft, about 8 minutes. Carefully add the cooked sausage back into the pot. Add the can of diced tomatoes (do not drain), stir, and simmer for 10 minutes.
Stir in the beans, and add the beef broth and tomato sauce. Stir in all of the seasonings. Turn the heat to high and bring the soup to a boil. Once boiling, turn heat to low, cover, and simmer for at least 30 minutes.
Add the dry pasta and continue to simmer on low for another 30 minutes.






Dammit! After I posted, I added the pasta.  The reason they say to only add 4oz is because you ONLY NEED TO ADD FOUR OUNCES.  I added half a box (to half the recipe) and it turned it into just a pasta dish.  As opposed to a soup.  And my elbows were WAY WAY too big, you really do want those little tiny pasta circle thingies.  Dang.

2 comments:

  1. Oh I love that soup, thanks for sharing the recipe! One of these days when we actually have a kitchen again, not just a Japanese shoebox and a half sized kitchenette w/ microwave, this is going on the short list!

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  2. I'll have to try this. E loves Pasto Fagioli! I haven't seen those little round pastas, but I did spy the mini penne and bowtie pasta at the commissary last week-maybe the mini penne would work?

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