Hi friends– here’s a steamy chunky soup that I had for dinner last weekend and leftovers for lunch all week. That’s a big pot of soup! With a sturdy loaf of bread and a bright salad slathered with balsamic vinegar, you can pretend you’re eating in an Italian village (or just sitting in the teacher’s lunchroom at school).
PASTA E PAGIOLI
1 cup macaroni*
1 pound milk Italian sausage
2 tab. olive oil
1 onion, cut fine
2 carrots, cut to small bits
3 cloves garlic
4 cups chicken broth
2 14oz. cans petit cut tomatoes with garlic
1 cup water
1 tsp. dried basil
1/2 cup roasted red pepper, chopped
1 can cannellini beans (small while beans)
garnish: basil (or marjoram)** and parmesan
Cook the pasta according to the package directions. Drain and set aside.
Meanwhile, in your soup pot, heat the olive oil. Then crumble and cook the Italian sausage til it’s well browned.
Remove the cooked sausage from the pot and drop in the onions and carrots. Cook 3 minutes, until they soften a bit and add in the garlic.
Next stir in the chicken broth, tomatoes, water and basil. Cook at a simmer for 10 minutes. Then add in the white beans, pasta and roasted pepper and cook just a couple minutes more to heat it all through. Serve it up hot with a sprinkle of grated parmesan and some shredded basil or marjoram.
*The recipe I worked from called for digitali pasta– but I used the smaller version, macaroni salad pasta because I had it in the cupboard.
**I used marjoram, because it grows like a week in the side yard.