Sausage Pasta Fazool

Pasta Fazool or more commonly called Paste e Fagioli is a hearty comfort soup straight from the Neapolitan region of Italy.

The dish consists of a tomato base soup cooked with macaroni, chard and lots of beans. Deep flavors from the legumes and sausage all combine together with the tangy tomatoes to make the perfect companion to any meal.

The soup is usually served in small quantities with sandwiches or bread to make it even more heartwarming. You can make this easy recipe on a chilly winter night and enjoy the warmth spreading though your body.

Health Benefits

The dish although is high in calories, is a very hardy meal providing energy that lasts though out the day. It is also beneficial during recovery form an illness or injury. The beans in the soup are an excellent source of protein, vitamins and minerals that help the body regain strength.

Calories per serving: 883 Kcal

Fat per serving: 43.7 g

Carbohydrates per serving: 76.9 g

Protein per serving: 43.5 g

Ingredients

cup elbow macaroni (any other shape will work as well): 3/4

can cannellini (drained): 1 (15 ounce)

cups Swiss chard (chopped): 3

Italian sausage: 12 ounces (3/4 cup)

chopped onion: 1/2

stalk celery (diced): 1

cup tomato paste: 1/4

cups chicken broth (add more if needed): 3

tsp dried oregano: 1/4

tsp red chili flakes: 1/4

salt and ground black pepper– to taste

tbsp olive oil: 1

cup Parmigiano reggiano (grated): 1/4

How To Make Sausage Pasta Fazool

1. Heat 1 tbsp. olive oil in a large skillet over a medium-high flame.
2. Add Italian sausage to the skillet and break into piece; cook for around 5 minutes.
3. Reduce heat to a medium and add onion and celery to the skillet and cook for 4-5 minutes or until onions are translucent.
4. Add dry pasta to the skillet, stir and cook for 2 more minutes.
5. Add tomato paste to the skillet and simmer for 2-3 minutes then add broth. Raise the heat to a high and let the soup simmer.
6. Season sauce with pepper, salt, red chili flakes and oregano and the soup come to boil.
7. Reduce the heat back to a medium and let the soup simmer for 5 more minutes, stirring frequently.
8. Wash and drain the chard and add to the soup, cook for 2-3 minutes or until the leaves all wilt.
9. Add beans to the soup and keep stirring for another 4-5 minutes, or until the pasta is cooked through.
10. Remove from stove, mix in parmesan and serve hot.

Trivia

• Like many other dishes in Italy, Pasta e Fagioli originated during the Roman Empire as a peasant dish. The simplicity and price of the ingredients used in the recipe were considered too lowly for the royal and rich people, and were used to make food for the household’s workers and peasants.

Pasta e Fagioli is considered as one of the most “traditional” dishes in the Italian cuisine. Every region across Italy has its own version of the original soup.