Pasta e Fagioli
Serves 1
Directions
- 1Pour a glass of red wine.
- 2Slice Italian sausage lengthwise and remove the casings.
- 3Peel and chop the carrots.
- 4Chop the celery.
- 5Chop the leek.
- 6Dice the onion.
- 7Mince the garlic.
- 8Place the Dutch oven on the stove and add olive oil.
- 9Add the Italian sausage and ground beef to the Dutch oven and brown, breaking it up with a meat chopper.
- 10Once browned, remove the meat from the pot, leaving some drippings.
- 11Add the chopped carrots and celery to the pot and sauté.
- 12Add the diced onion and continue to sauté.
- 13Add the chopped leek, salt, and pepper, and mix well.
- 14Add the minced garlic and mix well.
- 15Add tomato paste and mix well.
- 16Pour in chicken broth and crushed tomatoes.
- 17Add the cooked meat back to the pot.
- 18Add kidney beans, cannellini beans, and bay leaves.
- 19Cover the pot and let it simmer.
- 20Ladle some of the bean mixture into a separate container.
- 21Use an immersion blender to blend the mixture until smooth.
- 22Add ditalini pasta to the pot.
- 23Add the blended bean mixture back into the pot.
- 24Grate Parmesan cheese into the soup.
- 25Serve the soup in a bowl.
- 26Drizzle with olive oil and sprinkle with more grated Parmesan cheese.
Ingredients
- Red wine
- 2 links Italian sausage
- Ground beef
- Carrots
- Celery
- Leek
- 1 Onion
- Garlic
- Olive oil
- Salt
- Pepper
- Tomato paste
- Chicken broth
- 1 can Crushed tomatoes
- 1 can Kidney beans
- 1 can Cannellini beans
- 2 Bay leaves
- 1 cup Ditalini pasta
- Parmesan cheese
Equipment
Wine glassParing knifeCutting boardVegetable peelerChef's knifeSpatulaDutch ovenMeat chopperSlotted spoonWooden spoonLadleImmersion blenderMeasuring cupGraterServing bowl
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