Pasta Fazool Recipe

Our Pasta Fazool Recipe is packed with hearty Italian sausage, creamy white beans, loads of veggies, and a parmesan-infused broth you'll fall in love with. We stir in a handful of hearty kale and garnish this easy soup with as much parmesan cheese as your heart desires.

Course Soup

Cuisine Italian

Keyword pasta fagioli, pasta fazool, white bean soup

Prep Time 5

Cook Time 30

Total Time 35

Servings people

Calories 407kcal

Author Nicole

Cost $20

Equipment

Large skillet

Ingredients

2 tsp olive oil
3 sweet, mild, or hot italian sausage links, removed from casings (you can also use 1/2 lb bulk sausage)
1/4 cup diced onion
3 large garlic cloves, minced
3/4 cup diced carrot
1/2 cup diced celery
6 sprigs fresh thyme
2 - 14.5 oz cans cannellini beans, rinsed and drained
1 tbsp tomato paste
14.5 oz can diced tomatoes with basil and garlic
3 3/4 -4 cups low-sodium chicken broth or stock
1 tsp kosher salt
1 parmesan cheese rind
1 1/2 cups ditalini or other small pasta shape
1 cup packed kale, roughly chopped
parmesan cheese for garnish
crusty bread for dipping

Instructions

Heat a large skilet to a medium heat. Add olive oil. Once the oil is hot. Add the sausage you removed from casings. Let the sausage brown and then use a wooden spoon to break the sausage up into small pieces.
Once the sausage is brown, reduce the heat to medium low and add onion, garlic, carrot, and celery. Stir to combine. Season with a little bit of salt and pepper. Cook for 1-2 minutes just until coated in the sausage and ever-so-lightly softened.
Using a fork, gently mash about 1/4 of the white beans. Add thyme, white beans, canned tomatoes, tomato paste, canned tomatoes, 3 3/4 cup chicken stock, 1 teaspoon of salt, and parmesan cheese rind to the veggies. Bring to a boil and reduce to a simmer. Simmer for 7-8 minutes until the white beans start to soften and thicken the soup. Stir halfway through.
Stir in the pasta. Continue to simmer until the pasta is aldente. Stir every minute or so to prevent the pasta and veggies from sticking to the bottom of the pot. It will be thick, so if you leave it alone too much, it will stick. If the stew is thicker than you'd like, add the remaining 1/4 cup of chicken broth (or more).
Add the kale. Stir until wilted, it should take about 30 seconds to a minute. Remove the thyme sprigs (if there are any leaves left on them, pull them off and put them back into the stew) and parmesan cheese rind. Season to taste with salt and pepper.
Garnish with lots of grated parmesan cheese. Serve with crusty bread for dipping.

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