Pasta e Fagioli
<< Back	Pasta	Print

Try this Italian folklore pasta with beans recipe. You will be glad you made it. Keep it as a tradition for when you want to try something different.

2 tablespoons olive oil

1 pound sweet Italian sausage links, casings removed

1 large onion, chopped medium fine

2 cloves garlic, chopped fine

1 28-ounces can crushed tomatoes

2 28 ounce cans of water (use empty can of tomatoes for measuring)

1 14 ½ ounce can chicken broth

1 14 ½ ounce can water

1 teaspoon salt

1 teaspoon sugar

¾ cup red wine

2 tablespoons dried oregano

1 teaspoon fennel seeds

1 teaspoon dried basil

Freshly ground black pepper to taste

1 cup dried navy beans, soaked overnight and

drained

1 cup dried pasta, preferably macaroni

Freshly grated Parmesan or Romano cheese

In a large soup pot, brown the sausage in the olive oil. Drain off half the fat. Add the onion and stir until soft. Add the garlic and cook for 1 minute, being careful not to burn. Add the other ingredients except the macaroni and cheese.

Simmer 2 hours, then increase the heat to medium-high and add the pasta. Cook an additional 30 minutes. Serve in soup bowls with freshly grated cheese on top.

Per serving: 481 calories; 20.9 g fat (6.4 g saturated fat; 39 percent calories from fat); 50 mg cholesterol; 1761 mg sodium; 47.6 g carbohydrates.