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Thursday, October 1, 2009

Pasta e fagioli

I got this recipe from my friend, Ashley, as she tried it a couple weeks ago and loved it. Knowing that I'm just a wee bit obsessed with cooking and trying out new recipes, she sent it to me and I immediately added it to the weekly menu. The soup is kind of a "rip off" of the soup at Olive Garden. I know Olive Garden has more vegetables in theirs, but trust me, this is just as good. And not to mention, ridiculously cheap to make. You can make a huge stock pot of this stuff for the price you'd pay for a bowl of it there.

Check it out! So good on a chilly fall day! Thanks Ashley!

Pasta e fagioli

1/2 cup of chopped onion
1/2 pound mild Italian sausage
2 cloves of garlic, minced
1 15 0z can of dark red kidney beans
1 15oz can of great northern beans
1 14.5 oz can of diced tomatoes
60 oz of chicken broth
3 tablespoons fresh parsley
3 teaspoons of dried basil
1/2 lb elbow macaroni or similar pasta
shredded Parmesan cheese

Directions:

In a large saucepan, combine Italian sausage with chopped onion and minced garlic. Cook until the sausage is almost entirely cooked through and the onion has softened.

Drain and rinse both the kidney beans and the great northern beans. Add to the meat. Leave the tomatoes undrained and add all contents to the meat. Also add chicken broth, parsley, and basil.

Heat to boiling. Reduce heat to medium-low; cover and simmer for 15 minutes, stirring occasionally.

Remove cover; increase to heat to high. Heat to boiling. Add the macaroni; reduce heat to medium. Cook 10 to 15 minutes or until the pasta is al dente.

Sprinkle with cheese and serve. Makes about six servings

1 comments:

Jen D said...

This looks fantastic! It has made our menu plan for next week--with all the cool weather, I'm more than ready for some good soups, chilis, and stews.