I have seen many Pasta Fagioli (pronounced Fah-jool) recipes over the years. I have one for the crock pot that is good, but sometimes you need something hearty but fast. This simple pasta fagioli recipe one fits the need.
You can also let it simmer on a back burner for awhile before adding the pasta if you need to. I have teenagers, and a husband that often forgets to eat lunch until 3 or 4 o’clock – so when he gets home, it’s not unusual to hear “I’m not hungry yet.” I can let this sit and simmer, without any worries of it “overcooking.” Be sure not to add the pasta until it’s almost ready to serve, though.
Fast & Easy Pasta Fagioli
- 1/2 lb ground Italian sausage buy loose or take a few links out of their casings
- 1 medium carrot diced
- 1 stalk celery diced
- 1/2 medium onion diced
- 1 large clove garlic minced fine
- 1 28 oz can crushed tomatoes
- 2 cups chicken stock
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- 1 tsp dried parsley
- 1 tsp dried thyme
- 1 bay leaf
- 1 15 oz can cannellini beans drained & rinsed
- 1 cup small pasta ditalini or mini shells work best
Crumble the Italian sausage into your large dutch oven and brown on high until nearly done
It shouldn't be too greasy -if it is, drain it, if not, go ahead and add in your carrot, onion and celery and saute until the onions are clear
Add in the garlic and stir well, let saute for another few minutes
Stir in the salt, pepper, parsley, thyme and bay leaf
Add in the canned tomatoes and the chicken stock, stir well.
Add in your drained cannellini beans, stir again
If you're not ready to eat, put this on a back burner on low and let it bubble away
When you're getting ready to serve, in a separate pot bring about 3-4 Cups of water to a boil
add in the pasta and cook until al dente - you don't want this to cook ALL the way, just til nearly done
Drain the pasta and stir it into your Pasta Fagioli - let simmer for another 5-10 minutes and serve with a grating of fresh Parmesan cheese.
Serve with garlic bread, or biscuits - we really like biscuits with this for some reason 🙂