Pasta e Fagioli with Sausage

-
  • This recipe arrived in my email inbox from Rachael Ray ---it was yummy and very quick and easy to put together -- I have to apologize in advance for the blurry final pictue -part of it was from the steam coming off the soup and the other part was me not wearing my readers to take the picture and wanting to eat it right away so I didn't check my photo quality!!

1 tablespoon extra-virgin olive oil (EVOO), plus more for drizzling
1 1/2 pounds sweet or hot bulk Italian sausage, or links, casings discarded ***I had  a 16 oz tube of mild pork sausage -the type you would use for breakfast patties -so kicked it up with a sprinkle of crushed fennel (1/2 t) and italian seasoning (1t) over the top of sausage before I fried it--see pic***
1 large carrot, finely chopped
2 to 3 ribs celery from the heart, finely chopped
1 onion, finely chopped
3 to 4 cloves garlic, finely chopped
1 bay leaf
2 sprigs rosemary
3 to 4 sprigs thyme
Salt and pepper
One 32-ounce container (4 cups) chicken broth
One 18-ounce can cannellini beans (or white kidney beans)
1 cup ditalini pasta ( I used Dreamfields elbow pasta )
Grated pecorino-romano or parmigiano-reggiano cheese, for serving
Crusty bread, for mopping

In a soup pot, heat the EVOO, 1 turn of the pan, over medium-high heat. Crumble in the sausage and cook, stirring, until browned, 3 to 4 minutes ***see note above about seasonings sprinkled on sausage***

I love the PC mix n masher to crumble up the sausage or any grund meat as you cook it



Add the carrot, celery, onion, garlic, bay leaf, rosemary and thyme; season with salt and pepper.


Cook until the vegetables are softened, about 5 minutes.

They will then look like this...

Add the chicken broth, beans and 2 cups water, cover the pot and bring the soup to a boil over high heat.


Stir in the ditalini, lower the heat and simmer until al dente. Discard the bay leaf and rosemary and thyme stems.
Serve the soup in bowls with a drizzle of EVOO and lots of cheese. Serve with bread for mopping.

Comments

Post a Comment

Popular posts from this blog

Siri Daly's Sticky Ham Sandwiches/ Sliders GUEST BLOG

-
Image
Guest blog recipe by Katie for her friends party on New Years Eve. Siri demoed this on THE TODAY SHOW.  She said they were a huge hit and did't last long! 1/2 cup (1 stick) unsalted butter 1 tablespoon dry mustard 1 tablespoon Worcestershire sauce 2 tablespoons brown sugar 1 tablespoon poppy seeds 1 package small sweet Hawaiian buns 1 pound sliced ham 1 pound sliced Swiss cheese 1. In a medium saucepan, bring butter, dry mustard, Worcestershire, brown sugar and poppy seeds to a boil in a saucepan.  Lower heat and let simmer for a few minutes. Set aside.   2. Slice buns in half and assemble sandwiches by adding desired amounts of ham and cheese. Place in a small baking dish (it helps if they fit snugly in there) and pour sauce all over, using a spatula to make sure they are all coated.  Cover with foil and let marinate in fridge for at least one hour, or overnight.  3. When ready to bake, preheat oven to 325ºF. 4. Bake sandwiches for 10...
Read more

Mario Batali's Penne alla Vodka

-
Image
We made this for dinner tonight and Kevin kept raving about the smoky flavor to it and suddenly stated you need to blog this (which I already intended to). After he went back for his final last bite finally packed up the leftovers for his lunch tomorrow. We will be making this again ... and again!     6 slices Bacon 2 cloves Garlic (thinly sliced) 1 can Tomato Paste 1/4 cup Vodka 1/2 cup Heavy Cream Pinch Nutmeg 1 pound Penne 1 piece Parmigiano Reggiano (for grating)   Bring a large pot of salted water to a boil and cook penne 1 minute short of the package instructions. Drain, reserving some pasta water for sauce. In a large saute pan, cook bacon over medium heat to render out fat. Cook for about 10 minutes until cooked but not too crispy. Add the garlic and tomato paste and cook until garlic is fragrant and tomato paste darkens Stir in the vodka and cook for a few minutes to meld the flavors. Add cream and season with nutmeg and salt to taste. ...
Read more

Michael Symon's Ricotta Meatballs

-
Image
YUM YUM YUM !!! Michael made this back in May on the Today show and again finally getting around to making it! I made the full recipe - which made 22 meatballs. I prepared it to thru the browning meatball stage then saved 4 for meatball subs the next day and froze the rest in small b atches to have over pasta or his Mascarpone polenta in the future. We wished we had more than we did for the meatball sub lunch and Kevin kept commenting how good they were. We will definitely be defrosting for pasta this week!! I took a bite so you could see how fab the meatballs were. UPDATED PIC of meatball on fresh pasta! Pomodoro sauce 1/4 cup olive oil 1 small onion, finely diced (about 1 cup) 2 cloves garlic, minced 1/4 teaspoon crushed red pepper flakes 1 small bundle fresh oregano 1 small bundle fresh thyme Two 15-ounce cans whole peeled tomatoes, crushed with your hands Basil, to garnish Meatballs Olive oil Kosher salt and freshly ground black pepper 1/2 cup mince...
Read more