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Source: Food and Wine Quick from Scratch

Pasta e Fagioli with Sausage
The much-beloved pasta e fagioli (pasta and beans), adorned here with sliced sausage, is truly a meal in itself. The soup has very little liquid and will thicken as it sits. If you’d like to thin it a bit, add a little more chicken broth or water.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 26 minutes
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2 tablespoons olive oil
1 pound mild Italian sausage
1 carrots, chopped fine
1 onion, chopped fine
1 rib celery, chopped fine
4 garlic cloves, minced
1 teaspoon dried rosemary, or 1 tablespoon chopped fresh rosemary
6 cups canned kidney beans, drained and rinsed (three 19-ounce cans)
2 3/4 cups canned low sodium chicken broth, or homemade stock
1 bay leaf
1 teaspoon salt
1/2 cup macaroni, or tubetti
1/2 teaspoon fresh ground black pepper




In a large pot, heat 1 tablespoon of the oil over moderate heat. Add the sausages and cook, turning, until browned and cooked through, about 10 minutes. Remove. When cool enough to handle, halve the sausages lengthwise and then cut crosswise into slices.

Heat the remaining tablespoon of oil in the pot over moderately low heat. Add the carrot, onion, celery, garlic, and rosemary. Cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.

Puree 4 cups of the beans with 1 1/4 cups of the broth in a blender or food processor. Add the puree to the pot along with the remaining 1 1/2 cups broth, the whole beans, bay leaf, and salt. Bring to a boil. Reduce the heat and simmer, partially covered, for 15 minutes.

Stir in the pasta. Cook the soup over moderate heat, partially covered, stirring frequently, until the pasta is done, 10 to 15 minutes. Remove the bay leaf. Stir in the sausage and the pepper. Cook until the sausage is warmed through, about 1 minute.


Wine Recommendation: This hearty favorite is best accompanied by a light, sprightly grignolino. Almost more rosé than red wine, grignolino has a penetrating floral aroma and spicy flavor.


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