Pasta e Fagioli con Salsicce (Pasta and Beans with Sausage)
A hearty Italian soup combining tender cannellini beans, sweet Italian sausage, and small pasta tubes in a flavorful chicken broth base. This classic dish perfectly balances protein, carbohydrates, and aromatics like garlic and rosemary.
Ingredients
- •1 cup cannellini beans
- •1 tablespoon kosher salt
- •4 tablespoons olive oil
- •8 ounces sweet Italian sausages
- •1 small onion
- •10 cloves garlic
- •1 sprig fresh rosemary
- •4 cups chicken stock
- •¾ teaspoon black pepper
- •8 ounces tubetti
- •ditalini
- •small tubular pasta
Cooking Instructions
- 1.
In medium bowl, combine beans and cold water to cover by 2 inches. Cover tightly and refrigerate at least 8 hours or overnight.
480 min
- 2.
Drain beans. In medium saucepan over moderately high heat, combine beans, cold water to cover by 1 inch, 1 tablespoon salt, and 2 tablespoons olive oil. Bring to boil, then reduce heat to low and simmer, partially covered, until tender, about 90 minutes. Drain and set aside.
90 min
- 3.
In large pot over moderately high heat, bring 6 cups salted water to boil.
10 min
- 4.
Meanwhile, in medium saucepan over moderate heat, heat remaining 2 tablespoons olive oil until hot but not smoking. Add sausage and sauté, breaking up with wooden spoon, until brown, about 6 minutes. Add onions and sauté until translucent, about 5 minutes. Add garlic, rosemary, beans, stock, pepper, and remaining 1 teaspoon salt and bring to simmer. Reduce heat to moderately low and simmer, uncovered, until heated through, 3 to 5 minutes.
16 min
- 5.
Cook pasta in boiling water until just tender, about 8 minutes. Drain well, stir into soup, and serve.
8 min
