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Week of 1/16/17

Pasta e Fagioli
with Italian sausage / parmesan

Active: 25 min Total: 25 min
Original GF Paleo Vegetarian
Pasta e Fagioli
Classically Italian, Pasta e Fagioli (pasta and beans) combines a variety flavors and satisfying ingredients in a single bowl.
Smarts: To get perfectly cooked pasta in every bite, cook the pasta and soup separately and combine them just before serving. This works great for leftovers too. Storing the pasta separately means it won't get soggy after sitting in liquid for a day or two.
Tags
Feeds a Crowd, Freezer Friendly, Quick and Easy
Proteins
Sausage, Beans, white/cannellini
Cuisines
European - Mediterranean
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171

Ingredients

Metric
Servings:
4
Pasta e Fagioli:
  • Cheese, parmesan - 2 oz , grated, rind reserved (if possible)
  • Chard, any type - 3 leaves , chopped, leaves and stems separate
  • Onions, medium - 1 , chopped
  • Carrots - 1/2 lb , chopped
  • Celery - 2 ribs , chopped
  • Pasta, ditalini - 1 cup (sub orzo or any small pasta shape)
  • Beans, cannellini or butter (14 oz / 397 g) - 1 can , drained and rinsed
  • Oil, olive - 1 Tbsp
  • Italian sausage, uncooked - 8 oz
  • Italian seasoning - 1 tsp
  • Salt - 1/2 tsp
  • Tomatoes, crushed (15 oz / 397 g) - 1 can
  • Stock, any type - 3 cups
  • Thyme, fresh - 2 sprigs
  • Lemon juice - 1 tsp
  • Hot sauce of choice (opt) - 1 tsp

Prep

  1. Cheese / Chard / Onions / Carrots / Celery - Prep as directed. Store cheese in one container. Store chard leaves in another container. Combine chard stems, onions, carrots and celery in another container. (Can be done up to 5 days ahead)
  2. Cook pasta - If prepping right before cooking, cook pasta and soup at the same time. Bring large stock pot with salted water to a boil. Add pasta and cook until al dente, tender but not soggy. Drain. (Can be done up to 5 days ahead)
  3. Beans - Drain and rinse.

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Make

  1. Heat a Dutch oven over medium-high heat. Add oil and then chard stems, onions, carrots and celery to heated oil. Saute until onions soften, 3 to 4 minutes.
  2. Add sausage and stir to combine. Saute until sausage begins to break down and brown in spots, 3 to 4 minutes. Stir in Italian seasoning and salt and cook until fragrant, ~1 minute more.
  3. Pour tomatoes, stock, beans, thyme sprigs and parmesan rind (if using) over sausage and vegetables. Bring to a simmer. Simmer for 5 minutes to let the flavors come together.
  4. Stir in chard leaves, lemon juice and hot sauce (if using). Taste and season with some salt and pepper.
  5. Remove and discard thyme sprigs and parmesan rind.
  6. Divide pasta between bowls and ladle soup over top. Top with grated cheese. Enjoy!

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