Pasta e Fagioli

Serves 1
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Directions

  1. 1Pour a glass of red wine.
  2. 2Slice Italian sausage lengthwise and remove the casings.
  3. 3Peel and chop the carrots.
  4. 4Chop the celery.
  5. 5Chop the leek.
  6. 6Dice the onion.
  7. 7Mince the garlic.
  8. 8Place the Dutch oven on the stove and add olive oil.
  9. 9Add the Italian sausage and ground beef to the Dutch oven and brown, breaking it up with a meat chopper.
  10. 10Once browned, remove the meat from the pot, leaving some drippings.
  11. 11Add the chopped carrots and celery to the pot and sauté.
  12. 12Add the diced onion and continue to sauté.
  13. 13Add the chopped leek, salt, and pepper, and mix well.
  14. 14Add the minced garlic and mix well.
  15. 15Add tomato paste and mix well.
  16. 16Pour in chicken broth and crushed tomatoes.
  17. 17Add the cooked meat back to the pot.
  18. 18Add kidney beans, cannellini beans, and bay leaves.
  19. 19Cover the pot and let it simmer.
  20. 20Ladle some of the bean mixture into a separate container.
  21. 21Use an immersion blender to blend the mixture until smooth.
  22. 22Add ditalini pasta to the pot.
  23. 23Add the blended bean mixture back into the pot.
  24. 24Grate Parmesan cheese into the soup.
  25. 25Serve the soup in a bowl.
  26. 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