Looking for the perfect Minestrone style recipe? Search no more, especially if you love pasta and beans. Pasta and Fagioli is a traditional Italian dish that is certainly one of my favourites. It is nutritional, economical and extremely tasty, but don’t take my word for it, make it yourself. Half the fun is trying to pronounce the word ‘Fagioli’ !
( Fah— Jo—Lee)
- 2 Tbsp Extra Virgin Olive Oil
- 1 Large Onion, finely chopped
- 2 Tbsp Garlic, finely chopped
- 2 Carrots, chopped
- 2 Celery sticks, chopped
- 1 can (796 ml) Italian Plum Tomatoes
- 1 can (398 ml) Stewed Tomatoes
- 1 can (398 ml) dark red Kidney Beans (plus liquid)
- 1 can (398 ml) white Kidney Beans ( plus liquid)
- 1 Tbsp Tomato Paste
- 3 cups of Chicken Broth
- 1 cup water
- 1 Tbsp White Balsamic Vinegar
- 1 Tsp Oregano, Basil
- 1/2 Tsp Salt
- 5 Hot Italian Sausages (or mild if you prefer less spicy)
- Pasta—I used Farfalline (butterfly shape) but you can really use any small pasta shape you like (small shells, elbow etc)
- In a deep pot, add oil and when hot, add garlic and onions and sauté.
- Then add vegetables, tomatoes, beans & tomato paste and cook couple of minutes longer, continue to stir.
- Next add broth, water and vinegar.
- While broth mixture is simmering on medium heat, remove sausage casings and brown meat in a frying pan. When cooked, drain off excess oil and add to broth mixture.
- The sausages will have their own flavouring, so taste the broth while you add the spices and adjust to your preference.
- When mixture has cooked for approximately 1 1/2 – 2 hours, add cooked pasta just before serving.
TIP: Don’t be afraid to experiment when using a recipe as it is only a guide. You may want to cut the sausages into pieces to change the texture of the dish or increase water amount for more of a soup consistency. Be creative and have fun.
Mangia! ( Serves 8+) Leftovers freeze really well.