I recently had Pasta Fagioli soup at Carrabba's and it was delicious! I immediately hopped on the internet and found this recipe to try on a blog called Melpo's Toast.
I doubled the recipe and left out the turkey Italian sausage. I also used my immersion blender here and there to give it more of an opaque and creamy appearance and texture.
My kids LOVED this new soup for us! That made me happy because it is very economical and very healthy. I will definitely be making this again.
I also cooked the pasta separate and added it to the soup just before serving. Carrabba's did that and I thought that was a great idea!
Pasta Fagioli (adapted from Cooking Light) Serves 6
1 tablespoon olive oil
6 ounces hot turkey Italian sausage
1 1/2 tbsp bottled minced garlic
1 cup water
1 (16-ounce) can fat-free, less-sodium chicken broth
1 (8-ounce) can no-salt-added tomato sauce
4 oz. uncooked pipette pasta
1/2 cup grated Romano cheese, divided
1 tsp dried oregano
1 tsp dried basil
1/4 tsp kosher salt
1/4 tsp white pepper
1 15 oz. can cannellini beans, drained and rinsed
1 15 oz. can navy beans, drained and rinsed
Crushed red pepper
- Heat the oil in a large saucepan over medium-high heat.
- Add sausage and garlic; saute 2 minutes or until browned, stir-ring to crumble.
- Add water, broth, and tomato sauce; bring to a boil.
- Stir in pasta, 1/4 cup cheese, oregano, basil, salt, pepper, and beans; bring to a boil.
- Reduce heat, and simmer for 8 minutes or until pasta is done. Sprinkle with 1/4 cup cheese. Garnish each serving with parsley and red pepper.