This traditional Italian soup recipe combines pasta and beans (Paste e Fagiole) to produce a richly flavored and very inexpensive meal. Although usually served as a soup, I've run across recipes that didn't include a broth. This version steals a trick from the About.com guide to Italian Food by pureeing some of the beans to thicken the broth. Like many soups from the Mediterranean area it's hearty enough to make a good winter soup and yet light enough to enjoy on a summer evening. (Larger image.) Serves 2.
For more pasta ideas you'll find them at "Primarily Pasta."
- 1/4 lb. short pasta (macaroni, penne, fusilli…)
- 2 qt. chicken broth or stock (I used homemade stock)
- 1 8 oz. can diced tomatoes
- 1/2 15 oz. can cannelloni beans
- 1/4 lb. Italian sausage (1 link); cut into 1/4" rounds
- 1/4 lg. yellow onion; small dice
- 1 lg. garlic clove; coarsely chopped
- 1 tbsp. olive oil
- 1/2 tsp. salt
- 1/4 tsp. dried basil
- 1/4 tsp. dried sage
- Pinch of red pepper flakes
- 1 tsp. anchovy paste
1. Bring the chicken stock to a boil, add pasta, and cook for 8 - 9 minutes. (The pasta should be slightly underdone.)
2. Heat the olive oil in a medium skillet over medium heat.
3. Meanwhile, add sausage and brown on both sides (8 to 10 minutes) then drain on a paper towel.
3. Add the onion to the skillet and cook until beginning to brown (4 -5 minutes), add garlic, and cook a minute longer. Scoop onto plate with sausage.
4. Drain and completely rinse beans. Process half to a puree in a food processor
6. Reduce heat to a simmer. Add all ingredients to pot and simmer for 10 minutes. Taste, adjust seasonings, and serve topped with shredded parmesan.
