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My review
Pasta Fazool (Pasta e Fagioli)
65k
Chef John
"This classic Italian-American comfort food works with any kind of sausage, but I like the fennel and anise flavors of sweet Italian sausage with the beans--it's a hearty soup that's fast and easy to put together."
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Ingredients
35 m servings 888Original recipe yields 2 servings (2 large servings)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Heat oil in a skillet over medium-high heat. Brown sausage while breaking it into small pieces, about 5 minutes. Reduce heat to medium. Add diced celery and chopped onion. Cook until onions are translucent, 4 to 5 minutes. Add dry pasta. Cook and stir 2 minutes.
- Stir in tomato paste until evenly distributed, 2 to 3 minutes. Add 3 cups broth. Raise heat to high and bring to a simmer. Add salt, black pepper, pepper flakes, and oregano. When soup comes to a boil, reduce heat to medium and let it simmer about 5 minutes, stirring often. Check soup consistency and add more broth, if needed.
- Place chopped chard in a bowl. Cover with cold water and rinse the leaves; any grit will fall to the bottom of the bowl. Transfer chard to colander to drain briefly; add to soup. Cook and stir until leaves wilt, 2 to 3 minutes.
- Stir in white beans; continue cooking and stirring until pasta is perfectly cooked, another 4 or 5 minutes. Remove from heat and stir in grated cheese. Serve topped with grated cheese, if desired.
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Footnotes
- Chef's Note:
- This recipe makes enough for 2 large portions or 4 smaller ones.
Nutrition Facts
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Reviews
Read all reviews 122148 Ratings
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Most helpful positive review
11/1/2016
I have not had pasta fazool for ages, because it usually makes so much. This is perfect for a retired couple. I also added some crushed rosemary and boiled some ditalini noodles separately, a ...
Most helpful critical review
12/11/2016
I followed this recipe as written, with one exception, and that was replacing the Swiss chard with fresh spinach. I was intrigued with adding the dry pasta to the sausage mixture, which is why ...
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12/11/2016
I followed this recipe as written, with one exception, and that was replacing the Swiss chard with fresh spinach. I was intrigued with adding the dry pasta to the sausage mixture, which is why ...
11/1/2016
I have not had pasta fazool for ages, because it usually makes so much. This is perfect for a retired couple. I also added some crushed rosemary and boiled some ditalini noodles separately, a ...
11/1/2016
No changes this time. I might use smaller elbow mac next time. I didn't realize I grabbed big ones. This the first time my hubs used bread to sop up the broth. Oh, and I used Rancho Gordo beans...
11/2/2016
Add this to your favorites first thing. I used baby Bok Choy because they didn't have Swiss Chard. It still was still good but probably better if you used the right ingredients which is why I ra...
1/15/2018
I made it straight the first time, and the second time substituted kale for chard and leeks for the onion. Even better! This is a super yummy soup I fantasize ahead about eating!
1/28/2017
I made this soup exactly as writtten this evening and served it to my husband, who could not believe that it took so little time to produce something so DELICIOUS. Many thanks to Chef John f...
10/6/2018
First time ever making soup...think I overdid it with the Sausage. Instead of using two links, I used four. My family said it wasn't salty, but I had to use extra broth and water to off-set th...