Sunday, January 15, 2012

Pasta Fagioli

Today we got our first snowfall of the year.  Not much to speak of (it melted about half an hour after it hit the ground), but enough that a big pot of soup and a fresh loaf of bread sounded like just the ticket for dinner tonight.  So, my daughter and I whipped up a couple of loaves of 30-minute baguettes and I made a pot of this soup.

Pasta Fagioli

1 T. olive oil
1 pound Italian sausage, removed from casings if necessary (I used chicken this time, because it's what I had in the freezer)
2 cups kale, chopped
3 cloves garlic, chopped
1 quart chicken broth
1 8 ounce can tomato sauce
2 cups uncooked small pasta (I used bow ties)
1/2 cup grated parmesan cheese
1 1/2 tsp. Italian seasoning
1/2 tsp. salt
1/4 tsp. black pepper
pinch red pepper flakes
1 can cannelloni beans, drained

In a large saucepan, heat the oil over medium high heat.  Add the sausage and cook until browned.  Add chicken broth, tomato sauce, and garlic.  Bring to a boil. 

Stir in pasta, half of the cheese, seasoning, and beans.  Cover and simmer until pasta is tender (between eight and 20 minutes, depending on what variety you use). 

Serve with the remaining cheese sprinkled over the top. 

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