Pasta e Fagioli with Sausage

Pasta e Fagioli with Sausage
Photo by © Melanie Acevedo

Ingredients

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