Wednesday, December 7, 2016
Pasta E' Fagioli Soup
There is something about this time of year that makes me want to eat soup and homemade bread every night. It makes for a simple meal plan because soups are easy to make with most basic ingredients you have on hand in your food storage or fridge. The other day I was needing something quick and easy, that would also warm our bellies on a cold, winter night. I remembered a soup I had made a long time ago with pasta, beans and potatoes in it. It's one of those soups that 'stick to your ribs' without being overly fattening or creamy. I love all the vegetables in this soup, but the meat and carbs make it so my husband likes it too. Serve this soup with some Homemade French Bread, Lion House Rolls or Homemade Wheat Bread for a weeknight meal your entire family will love!
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Pasta e' Fagioli Soup
1 onion, diced
1 cup carrots, diced
1 red bell pepper, diced
1 zucchini, diced
1 lb. ground pork sausage
5 cups chicken broth
5 cloves garlic, minced
1 tsp. Montreal Steak Seasoning
1-2 tsp. salt, to taste
1 tsp. black pepper
1 bay leaf
2 tsp. oregano
2 tsp. basil
2 cans diced tomatoes
1 can white northern beans, drained
1 cup small pasta (Ditalini)
1/4 cup fresh parsley, chopped
1/4 cup parmesan cheese, shredded
On a cutting board, cut up the onions, carrots, bell pepper and zucchini into small pieces. In a large soup pot, heat the pot to medium-high heat. Add the ground sausage to the pot and begin to brown the sausage. Once the sausage begins to become slightly browned, add the cut up vegetables to the soup pot and let the cook in the pork juices for 2-3 minutes. Stir occasionally to keep them from sticking.
While the mixture is cooking, rinse off the potatoes and cut them into small, bite sized pieces. You can peel the potatoes if you wish, or just keep the skins on for more flavor and texture. Once the sausage and vegetables are cooked, add the potatoes to the pot and stir. Add the chicken broth to the pan, along with the garlic, Montreal Steak Seasoning, salt, pepper, basil, oregano, bay leaf and diced tomatoes. Stir the mixture together. Bring the soup to a medium boil and let the soup cook until the potatoes are tender and soft, about 8-10 minutes. Once the potatoes are soft, add the beans and small pasta. Let the soup continue to boil until the pasta is tender, about 5-7 minutes more. Once the pasta is tender, season soup with extra salt and pepper as needed and then add the fresh parsley at the end of the cooking process. Serve soup hot with shredded parmesan cheese as desired.
*Extra soup can be frozen for later.