Pasta e Fagioli

Pasta e Fagioli was the beginning of my cooking passion.  It was the first from-scratch dish I prepared on my own, and it was without a doubt the easiest, and perhaps tastiest dish I made during my starting phases of cooking.  Loaded with pasta and beans, this soup is a hearty winter treat.



12 oz. chicken sausage (I used Bilinski’s Spinach and Garlic)

3 cups chicken broth

1 cup uncooked shell pasta

2 cups roughly chopped zucchini (about 2 small zucchinis)

1 can (14.5 oz) stewed tomatoes, undrained

1 tsp basil

1 tsp oregano

15 oz kidney beans

1/3 cup parmesan

Heat the sausage in a large saucepan for 2 minutes over high heat, stirring constantly.  Add in the chicken broth and pasta.  Bring to a boil, then reduce to a simmer and cover for 4 minutes.


Add the zucchini and tomatoes.  Bring it back to a boil and then simmer, covered, for 2 more minutes.


Drain and rinse the kidney beans.  Stir in the beans, basil, and oregano.  Cover and simmer for 3 minutes or until the pasta and zucchini and tender.


Sprinkle with parmesan and  serve with crusty bread.

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