Pasta e Fagioli with Sausage

Pasta e Fagioli with Sausage
Photo by © Melanie Acevedo

Ingredients

  • 1 carrot, chopped fine
  • 1 teaspoon dried rosemary, or 1 tablespoon chopped fresh rosemary
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1 rib celery, chopped fine
  • 1 pound mild Italian sausages
  • ½ teaspoon fresh-ground black pepper
  • + 6 more ingredients
    • 4 cloves garlic, minced
    • 2 ¾ cups canned low-sodium chicken broth or homemade stock
    • ½ cup tubetti or other small macaroni
    • 1 onion, chopped fine
    • 6 cups drained and rinsed canned kidney beans (three 19-ounce cans)
    • 1 bay leaf

1. In a large pot, heat 1 tablespoon of the oil over moderate heat. Add the sausages and cook, turning, until browned and cooked through, about 10 minutes. Remove. When cool enough to handle, halve the sausages lengthwise and then cut crosswise into slices. 2. Heat the remaining tablespoon of oil...

View full recipe at My Recipes

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