Wednesday, October 15, 2014

Pasta Fagioli Soup

I posted yesterday about how I plan my meals, and I realized that I had not yet shared this recipe. This soup is really easy to throw together (we're talking 18-20 minutes, tops), and it so, so delicious. After taking a few bites, Caleb declared this was the best meal we had eaten in a while. I'd say that's a win! This has found its place in my fall/winter meal rotation. I served it with pumpkin cornbread, a recipe I'll be sharing soon!

Pasta Fagioli Soup
1/2 pound mild Italian sausage links, casings removed
1 small onion, chopped
1 1/2 tsp olive oil
1 garlic clove, minced
2 cups water
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
2 cups chicken broth
3/4 cup uncooked elbow macaroni
1/4 tsp pepper
1 cup fresh spinach leaves, cut into strips
Parmesan cheese, for topping

In a large saucepan, cook sausage over medium heat until no longer pink; drain and set aside. In the same pan, sauté the onion in the oil until tender. Add garlic; sauté 1 minute longer.

Add the water, beans, tomatoes, broth, macaroni, and pepper; bring to a boil. Cook, uncovered, for 8-10 minutes or until macaroni is tender.

Reduce heat to low; stir in sausage and spinach. Cook for 2-3 minutes or until spinach is wilted. Garnish with freshly grated Parmesan cheese. Serves 5-6.

source: Light & Tasty, August/September 2007

1 comment:

  1. oh man this sounds great! brian and i took a sausage making class this weekend and we have quite a bit of sausage to use now...think i found a use for it! p.s. if you have a good cornbread recipe i would love if you posted that one day, too :)