Last week was not exactly my best week ever!
I was SO ready for the weekend to roll around so that I could relax a little. And by relax a little I really mean sleep till noon, play like 10,000 games of Fruit Ninja, watch a bunch of movies and eat Keebler Deluxe Graham Cookies straight out of the freezer all while never changing out of my pajamas.
Don’t judge. I needed it!
I also made soup. Because what’s more comforting than soup? Okay, well someone making me soup would have been better, but beggars can’t be choosers.
Pasta e Fagioli is one of my favorites – warm and creamy and chock full of goodness, it’s one of the few soups that actually leaves me full. And it’s super simple which is even better.
Because it leaves me more time for important things like Fruit Ninja…
Pasta e Fagioli
Yields: 4 servings as a main dish or 6 servings as a side
1- 2 tbs. olive oil
¼ lb. Italian Sausage*
½ small onion, diced
3 cloves garlic, minced
1 c. white wine, like Pinot Grigio
3 c. chicken stock
1 – 14.5 oz. can of Navy Beans, drained and rinsed
1 – 14.5 oz. can of Kidney beans, drained and rinsed
1 tbs. fresh thyme
1 tbs. fresh oregano
Salt to taste
¼ tsp. black pepper
1c. pasta of your choice (I like a Mezze Penne), cooked
In a large Dutch oven, cook the sausage in 1 tbs. olive oil. Remove the sausage from the pan and drain on paper towel.
Sauté the onion in remaining oil, adding a little more to the pan if necessary, for 3-4 minutes until almost tender. Add the garlic and cook 1-2 minutes longer.
Deglaze the pan with the white wine and cook 1-2 minutes until the alcohol has evaporated. Add the chicken stock, navy beans, kidney beans, thyme, oregano, salt and pepper and bring the mixture to a simmer. Simmer about 10 minutes until the vegetables are tender.
If you prefer your soup a little bit thicker, remove 1 cup of the vegetable mixture and puree it in the blender, then return it to the pot. Otherwise just proceed to the next step.
Add the sausage back to the pan and the cooked pasta, and simmer a few minutes longer until they are heated through. Serve immediately.
*Notes: You can make this with either Italian Sausage, pork sausage, ground turkey or beef, Pancetta or lardons of thick cut bacon. Whichever you prefer, just brown it first, and follow the same steps as for the sausage listed above.