Pasta Con Fagioli
Description
A rustic Italian one-pot meal featuring tender fusilli, creamy white beans, and sweet Italian sausage. Simmered in a rich tomato broth with fresh herbs like rosemary, sage, and basil, this comforting dish is perfect for chilly evenings. Serve with crusty bread and a sprinkle of Parmesan for a wholesome, home-cooked dinner.Ingredients
Directions
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Remove the casings from the Italian sausage and crumble the meat into a deep saucepan or Dutch oven over medium heat.
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Cook the sausage, breaking it up with a spoon, until it loses its pink color and is browned. If using lean sausage, add a tablespoon of olive oil to prevent sticking.
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Add the finely chopped onion and minced garlic to the pan. Sauté until the onions become soft and transparent, about 5 minutes.
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Pour in the white wine and let it simmer for 2-3 minutes to deglaze the pan and allow the alcohol to evaporate.
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Add the peeled tomatoes, bay leaf, oregano, sage, chopped rosemary, tomato paste, red pepper flakes, and drained white beans. Stir well to combine.
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Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer gently while you prepare the pasta.
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Cook the fusilli pasta in a separate pot of salted boiling water according to package directions until al dente. Drain the pasta.
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Stir the drained pasta directly into the bean and tomato mixture in the saucepan.
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Remove the bay leaf. Stir in the chopped fresh parsley and half of the chopped basil.
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Serve immediately, allowing each person to add grated Parmesan cheese and remaining fresh basil to their liking. Season with salt if needed.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 687.2kcal
- % Daily Value *
- Total Fat 32.9g51%
- Saturated Fat 10.2g51%
- Cholesterol 73.7mg25%
- Sodium 1137.1mg48%
- Total Carbohydrate 48.6g17%
- Dietary Fiber 13.5g54%
- Sugars 14.3g
- Protein 46.1g93%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
*Reserve the liquid from the canned beans (aquafaba) if you want a creamier soup; add it gradually to adjust consistency.
Storage: Let cool completely before storing in an airtight container in the refrigerator for up to 3 days. The pasta may absorb more liquid, so add a splash of water or broth when reheating.
Substitutions: For a vegetarian version, omit the sausage and add extra vegetable broth or olive oil for richness. You can also use cannellini or navy beans instead of Italian white beans.
Tip: If you prefer a thicker soup, mash some of the beans against the side of the pot with a spoon before adding the pasta.
