I am having a hard time believing that I don't have this recipe on this blog, but an intensive search through the last two years, and then through the "recipes" tag didn't give me this amazing recipe... so I will post it.
I got the idea from the pasta soup at Olive Garden. But very honestly, mine is better. :p We love it and I make it pretty consistently throughout the year here in WA. It is quick, VERY good, and not terrible for you. I do use some canned items, but I think the ease of this soup outweighs the need to soak your own cup of kidney beans and butter beans. If you want to, then by all means, you can... I just usually don't. Last time I used fresh herbs from my garden and from the farm. Rosemary, oregano, thyme, and tarragon were the ones that I chopped and put in this beautiful soup.
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Pasta E Fagioli Ala Val
1 lb mild Italian sausage
1 28oz can of stewed tomato with basil (Mur Glen has the perfect ones)
1 can of white butter beans
1 can of dark kidney beans
1 HEAD of garlic, skins off and chopped fine
1/2 lg onion, diced
1/2 green pepper, diced
28oz water (just fill the tomato can)
1 Tbs oregano
1 tsp marjoram
1 tsp tarragon
2 Tbs basil
Brown Italian sausage. Add diced onion, green pepper, and garlic and saute until onion starts to clear. Add can of tomatoes and water. Bring to a boil. Add beans, and all spices. Stir for 1 minute. Put a lid on the pan and let boil on Med for about 10 minutes or when the spices are not all sitting on top of the soup.
1 lb mild Italian sausage
1 28oz can of stewed tomato with basil (Mur Glen has the perfect ones)
1 can of white butter beans
1 can of dark kidney beans
1 HEAD of garlic, skins off and chopped fine
1/2 lg onion, diced
1/2 green pepper, diced
28oz water (just fill the tomato can)
1 Tbs oregano
1 tsp marjoram
1 tsp tarragon
2 Tbs basil
Brown Italian sausage. Add diced onion, green pepper, and garlic and saute until onion starts to clear. Add can of tomatoes and water. Bring to a boil. Add beans, and all spices. Stir for 1 minute. Put a lid on the pan and let boil on Med for about 10 minutes or when the spices are not all sitting on top of the soup.
As you are making the soup, boil 1 cup of small shells (or any small pasta) until al dente making sure to salt your pasta water. Add them into the soup at the last moment, and mix well.
Serve with good bread and salad. It is the best soup I have ever tasted.
Serve with good bread and salad. It is the best soup I have ever tasted.
5 comments
This looks really good. Now I just have to wait for it to get cold enough here in Mississippi to eat soup!
Thanks for sharing. :o)
I will have to try this one. It looks really good.
I made this for dinner tonight and everyone loved it. Good thing I doubled the recipe! :o)
I made this and it was amazing. My husband kept coming in the kitchen telling me how good it smelled. I have questions - your herb measurements - is that fresh or dried? OK and I am embarrased to ask this - where's the pasta? Is it on purpose? I added ditalini because that's what I put in my Tuscan Bean Soup, but maybe you meant it like Welsh Rabbit - which doesn't actually have any rabbit, kwim? ;)
Oh that is funny Goddard! I forgot the pasta! We use tiny shells that I boil seperately and then add to the soup later. I am so embarrased! lol! I will fix that.
Thanks for mentioning it. :)
Val
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