Saturday, January 8, 2011

Pasta e Fagioli Soup

It started snowing here again this week and I have been freezing. Last night I planned out a menu for the week so that I could do some productive grocery shopping this week instead of willy-nilly shopping and having anything in the house to eat. I think we will have quite a few good meals this week with many new recipes that I have not tried before.

The soup recipe in this post was given to me by my sister-in-law Dodie. She actually sent me eight recipes and I am dying to try them all. This soup was so quick and easy to make. As it was cooking it smelled incredible in here and Baylee kept asking when it would be done. The soup is very thick with the first several bites picking up the Italian sausage and as you continue to eat it, the flavors of the tomato, beans, spinach start to come out. I put some of the leftovers in the freezer to see how it freezes. We loved this and TJ has already planned to have it for lunch tomorrow.

Pasta e Fagioli
1 lb sweet Italian sausage, removed from casing
1 medium onion, chopped
2 large garlic cloves, crushed
1 28 oz can of whole tomatoes
46 oz chicken broth
10 oz package frozen spinach, thawed and drained
1 cup uncooked bow tie pasta
1 15 oz can of cannelloni beans, drained and rinsed
Parmesan Cheese

Brown sausage, drain fat. Add onion and garlic and saute for 3 minutes. Stir in tomatoes with their liquid and break them up with a spoon. Add broth and bring to a boil. Add in spinach, uncooked pasta, and beans. Simmer for 15 minutes as pasta cooks. Serve with Parmesan cheese on top.

Print recipe


No comments:

Post a Comment