Wednesday, January 18, 2012

Pasta e' Fagioli Soup

I have to apologize to all of you for my lack of blogging lately. We have had a few emergencies come up with some family friends this past month, my grandfather is passing away, and it seems that my blog has had to take a back seat for awhile. It's hard to post on a food blog when I haven't cooked dinner for 2 weeks :) It's funny when family crisis' happen you go into survival mode--cereal for dinner, Little Ceasar's Pizza, Krusteaz pancakes, quesadillas or good ol' freezer meals. The last couple of days my sweet friends have brought me dinner and can I tell you how LOVELY it was!! My kids and I were rolling our eyes with delight last night to eat a home cooked, delicious meal. I am grateful for angel friends who are always so kind and willing to help. There is something about a warm meal that warms the soul!! So..this blog post is dedicated to my adorable friends Missy and Debi (and all the others!) who are always there for me--for emotional support, as well as physical ;)
So..since I haven't cooked lately, I am going to share some of the delicious food they have brought me. This Pasta e' Fagioli Soup was so hearty, healthy and full of flavor. It is the perfect dish for a cold winter night and is a great pick me up when you need some delicious comfort food. She also served this soup with Mel's Cheese Rolls with Parmesan Crust. How do you say heaven?? Hope you enjoy Debi's delightful soup as much as we did!
Pasta e' Fagioli Soup
2 t. olive oil
1 lb. Italian or Spicy Sausage
1 onion, diced
1/2 c. celery, diced
4 garlic cloves, minced
2 cans diced tomatoes (15 oz.)
4 c. chicken broth
2 cans kidney or white beans, drained (15 oz.)
1 t. dried basil
1 t. dried oregano
1/2 t. red pepper flakes
Salt and pepper to taste
1 c. small pasta (tube, macaroni, shell, etc.)
1-2 c. baby spinach, chopped into small pieces
2 T. fresh parsley
Parmesan cheese, garnish
Heat the olive oil in a large soup pot over medium heat. Add the diced onion and celery to the olive oil. Saute for 3-4 minutes, or until the are soft. Add the sausage, and cook until done and well crumbled. Add the garlic and stir constantly for 60 seconds then add the chicken broth. Pour the tomatoes and their juices into the pot. Add the drained beans and seasonings to the soup and simmer partially covered for 1-2 hours. When you are ready to serve the soup, turn the soup up to a slow boil then add the pasta and cook until the noodles are soft. Taste the soup and re-season if needed. Once the past is cooked, add the fresh spinach and parsley. Serve with a bit of Parmesan cheese on top. When reheating the soup the next day, you may need to add more chicken broth.


Anonymous said...

I am so very sorry to hear about all of your troubles as of late. Please know that you and your family are in my thoughts. You take care of you and yours.

Best wishes


Shandra said...

Thank you, that is sweet of you! I appreciate your kindness :)

Anonymous said...

I'm so sorry to hear about your grandfather. I lost my darling grandma right before Christmas and it's bitter sweet, isn't it? We rejoice to know they are on the way into the arms of Our Lord but it's really hard to let them go. May God give you and your family the graces needed now.
Emily B.

Rachel C said...

Will you post the recipe for the cheese rolls? YUM!

Shandra said...

Sorry, the link button on my blog was not working for some reason. Just go to and search for Parmesan Crusted Cheese Rolls. That will pull up the recipe. They were delicious ;) Enjoy!

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