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Pasta e Fagioli Yield: 6-8
Author: Madeline King
Prep time: 15 Min Cook time: 30 Min Total time: 45 Min
Brimming with vegetables, legumes and our Italian Ancient Grain Farro Ditalini, this hearty soup is perfect for chilly nights. It is a simple recipe that’s wonderfully comforting.Pasta e fagioli means “pasta and beans”. The base of the soup is made with Sweet Italian Pigrock Sausage, vegetables and white wine, which add tremendous amounts of flavor. The broth is thickened with organic puréed beans and tomato paste, which make it rich without weighing you down. Serve it with Iggy’s Bread and a big salad. It will warm you up and make you happy!
Ingredients 4 tablespoons local extra virgin olive oil , plus more for serving 8 oz Pigrock Sweet Italian Ground Sausage 2 medium yellow onions, finely diced 4 medium carrots, finely diced 4 medium ribs celery, finely diced 4 cloves garlic, minced 1 cup white wine 12.5 cups low sodium chicken broth 2 teaspoons Maine Sea Salt 1/2 teaspoon freshly ground black pepper 4 (13.4 ounce) boxes Jack’s Organic Cannellini Beans, Chickpeas, or a combination , rinsed and drained 1/2 cup dried lentils, rinsed (preferably French green lentils) 1/2 cup tomato paste 4 bay leaves 2 tablespoon minced fresh rosemary 1 box Monograno Felicetti Farro Ancient Grain Ditalini 3/4 cup freshly grated Asiago , plus more for serving Instructions In a large pot over medium heat, heat 2 tablespoons of olive oil. Add the sausage and cook until the fat begins to render, about 5 minutes. Add the onion, carrot and celery. Cook, stirring frequently, until the onions become translucent, about 5 minutes. Add the garlic and cook 1 minute more, stirring constantly so the garlic doesn't stick to the pan/burn. Add the wine and cook until it has nearly evaporated, about 5 minutes. Add the broth, salt, pepper, beans, lentils, tomato paste, bay leaves and rosemary. Increase the heat to high and bring to a boil, then reduce the heat to medium-low and simmer, uncovered, until the lentils are just tender, 15-30 minutes (depending on the type of lentils). Use a slotted spoon to transfer 1 cup of the bean mixture and a little liquid to a blender. Purée until smooth and set aside. Add the dried pasta to the pot and stir to incorporate. Turn the heat up to a gentle boil and cook until the pasta is tender but still firm to the bite, about 8-10 minutes. The soup will thicken by the time the pasta is cooked. Fish out and discard the bay leaves. Stir the reserved puréed bean mixture into the soup. (If you're having a hard time getting the mixture out of the blender, remove as much as you can with a spatula, then add some of the hot soup broth to it and swirl around to loosen it up.) Cook until the soup is heated through. Remove the soup from heat and stir in the asiago. If the soup seems too thick, gradually add 1-2 cups of spring water or more broth and thin to desired consistency (the longer it sits on the stove, the thicker it will get). Season to taste with salt and pepper. Ladle the soup into bowls. Drizzle each portion with a touch of extra-virgin olive oil and sprinkle with more cheese if desired. Notes This soup is best served immediately; as it sits, the pasta and beans soak up the broth. For reheating, if the soup gets too thick, you can thin it out with a bit of broth or water.
