Pasta e Fagioli

It has been so long since I updated the blog! Between moving, visits to Texas, and getting settled in in Lexington, its been a crazy two months. We've been a little under the weather here, so tonight was the perfect opportunity for one of my all-time favorite comfort foods, Pasta e Fagioli. If you've never had it, Pasta e Fagioli is a wonderful Italian soup with beans, veggies, pasta, and, in this case, Italian sausage. We love it, particularly served with crusty Italian bread and Parmigiano-Reggiano cheese. This is a recipe that you can play with and adjust to your liking. If you prefer sweet sausage to spicy, then use it. If you'd rather have different veggies, try them out. Lots of things go with this soup, and I find myself making it a little different each time. No matter what's in it, it seems to turn out great and is even better left over the next day. One word of warning - you want the pasta to be al dente in the final soup or else the next day's leftovers (if there's any left over) will be a bit of a mushy mess. Enjoy!!

Pasta e Fagioli

1 package (1-1/2 pounds) spicy Italian sausage (I use turkey)

1 yellow onion, diced

4 cloves garlic, minced

2 carrots, chopped

½ t. salt

½ t. red pepper flakes (optional)

1 t. Tony Chachere’s creole seasoning

1 t. Italian seasoning (or you can use a combo of fresh herbs if you have them on hand)

1 can stewed tomatoes

1 can kidney beans

1 can white beans (Great Northern or Cannelini)

¾ c. good quality red wine (use one you like to drink – Merlot works well)

4 c. chicken broth

1 c. water

2 T. tomato paste

1/3 c. small pasta (ditalini or small shells)

2 medium zucchini cut into small dice

2-3 handfuls of baby spinach

Parmigiano-Reggiano or Grana Padana cheese, grated for garnish

Over medium to medium-high heat, put 2 tablespoons (olive or canola) oil in a large, heavy bottomed stock pot. Take the sausage out of the casings and break up in the pan, stirring frequently until cooked. Remove from pan and drain. Set aside. Over medium heat, add 1 tablespoon of oil to the pan and the onion. Cook for 1-2 minutes. Add garlic and carrots. Add salt (and red pepper flakes, if using) to the onion mixture and cook until fragrant, 5-6 minutes, stirring frequently. Add the can of stewed tomatoes (with the juice) and break up the tomatoes into smaller pieces. Return the sausage to the pan, and add the creole and Italian seasonings. (Note: if using the fresh herbs, do not add them at this point, wait until after you bring the mixture down to a simmer. Fresh herbs (particularly basil) are more volatile and the flavor of some will change significantly with too much heat). Drain about half the liquid from the two cans of beans and add them to the pot. Increase the heat to medium high and add the red wine, chicken broth, water, and tomato paste to the pan. Bring to a boil and let boil for 3-4 minutes. Reduce heat to medium low and simmer for approximately 30 minutes until the carrots are near tender. Add the pasta and cook for 6 minutes over medium heat. Reduce heat to medium low and add the zucchini, cooking 4 more minutes. Add the spinach (it will seem like a lot, but will wilt down very quickly), and reduce the heat to low after 2 minutes. Stir and remove from heat. Serve with grated cheese sprinkled on top and with crusty Italian bread on the side.