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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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I work with doctors that are italian and I have been told that this recipe could most likely be the best pasta fagioli - try and let me know Ingredients:
2 cans cannellini beans (drained) |
3 cans chicken stock (low sodium) |
2 cans del monte diced tomatoes itailian style |
1 cup ditalini noodles (uncooked) |
1 1/2 lbs good italian sausage 1/2 hot and 1/2 sweet (taken out of casings) |
1 tbsp italian seasonings dried |
1/4 cup fresh parsley (2 tsps dried) |
3 cloves garlic minced |
1 cup diced onion |
salt & pepper to taste |
Directions:
1. Remove the casing from the sausage and cook over med. high heat in a large dutch oven make sure to crumble the sausage into fine pieces. Drain any greases that are left from the frying.
2. In the same pot add your garlic and onions and cook till onions are clear. Add parsley and italian seasonings.
3. Add beans, stock and tomatoes to the mixture and season to taste. Let this simmer at low heat for at least 2 hours. ( I usually make this portion the day before and refridgerate overnight.)
4. In a seperate pot boil 3-4 quarts of water, once it has boiled add a hand full of kosher salt. Add your ditalini and boil till slightly more than el dente is achieved. Firm not mushy but not hard - since this is added to the soup it will continue to absorb moisture out of the soup if it is too el dente. Reserve 1 cup of the noodle water. Drain noodles and give a 2 tbsp exyrs virgin olive oil drizzel over the noodles.
5. Add noodles to soup along with the 1 cup of reserved water. To serve the soup place in a shallow soup bowl - shave a few nice pieces of Parmasano Regiano cheese on top and serve with a slice of semolina bread.
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