Pasta e Fagioli soup began in Italy as a simple dish made with inexpensive ingredients, as so many of the country’s most delicious dishes are. After trying several variations, I’ve settled on the Pasta Fagioli recipe that’s perfect for us with a couple kinds of broth, cannellini beans, sweet Italian sausage, short pasta and broccoli rabe (or Italian kale) to make it a meal.
Keyword comfort food, easy, one pot recipe, winter
Add sausage to a large soup pot over medium heat; cook and stir until browned. If needed, pour off all but a tablespoon of any fat that renders. (Or if the sausage is very lean, add in a swirl of olive oil before adding the vegetables.)
Add onion, carrots, celery, garlic and crushed red pepper to sausage; cook and stir until onion is translucent, about 5 minutes. Add both broths and tomatoes with juice; stir and bring to boil. Reduce heat and simmer, uncovered, 15 minutes.
Stir in pasta. When pasta has cooked 3 minutes less than the package directs, stir in broccoli rabe and cannellini beans. Cook and stir until broccoli rabe has wilted and beans are heated through. (If you plan to have leftover soup, see recipe note about cooking pasta separately.)
Serve sprinkled with shaved Parmesan cheese and a generous drizzle of olive oil.
If you plan to eat some of the soup as leftovers for a day or two after making it, cook the pasta separately, toss it in a little olive oil and store covered in the refrigerator. Then add in just what you need in the last minute or so of reheating.