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.