Easiest Way to Cook Appetizing Pasta Fagioli

Pasta Fagioli.

Pasta Fagioli

You can cook Pasta Fagioli using 26 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Pasta Fagioli

  1. It’s 16 oz of chicken stock.
  2. Prepare 16 oz of beef broth.
  3. You need 1/2 pound of hot Italian sausage.
  4. It’s 1/2 pound of lean ground beef.
  5. You need 1 cup of ditalini pasta.
  6. Prepare 1 1/2 cup of fine diced yellow onion.
  7. You need 1 cup of fine diced celery.
  8. Prepare 1 cup of fine diced carrots.
  9. It’s 4 of large garlic cloves minced.
  10. Prepare 2 tbsp of fresh minced flat leaf parsley.
  11. You need 15 oz of can diced tomatoes.
  12. You need 15 oz of can red kidney beans.
  13. Prepare 15 oz of can great northern beans.
  14. You need 1 tsp of dried oregano.
  15. It’s 1 tsp of thyme.
  16. It’s 1 tsp of dried basil.
  17. Prepare 4 of rosemary sprigs.
  18. It’s 3 of bay leafs.
  19. It’s of Salt and pepper.
  20. It’s of Fresh Parmesan.
  21. Prepare of Evo.
  22. It’s 6 oz of tomato paste.
  23. Prepare 8 oz of tomato sauce.
  24. It’s 1/2 cup of water or add more of the broth and stock, which I recommend.
  25. It’s 2 tsp of white sugar.
  26. It’s of Kale (bunch) torn from the tough stems and roughly chopped or torn.

Pasta Fagioli instructions

  1. Cook the ground beef and sausage and set aside.
  2. Add evo and sauté the carrots celery and onion for about 10 minutes and add the garlic and sauté for another 5.
  3. Add all dried seasonings and mix well with the veggies and let cook about 5 minutes. Add the meat and mix well and let come together for a few minutes. Add the broth and stock, diced tomatoes and sauce, sugar, water, rosemary sprigs and salt and pepper to taste(add a tsp of red pepper flakes for extra heat). Bring to a boil then cover and simmer on medium for about 30 minutes.
  4. After 30 minutes check if it needs salt and pepper and add the tomato paste and cook for an additional 20 minutes. After 20 minutes remove from heat and use a smasher to run it through the sauce to pulverize the veggies until it thickens and not chunky..
  5. Add beans and kale and cook for another 20 minutes covered.
  6. Cook the pasta in salted water and add towards the end. Serve with fresh parmesan and crusty bread, I prefer sourdough..
  7. Side note: I take about 1/2 a can of the beans and simmer them in a small pot with some of the residual chicken stock to soften the beans and then purée them and add it when I add the whole beans. Thai will add body and a nice silky texture..