Emprimir
Correo Electrónico
Add a photoA hearty well spiced satisfying main course soup.
Traditionally there is no meat in Pasta E Fagioli but I like it with sausage. I also prefer no beans (I know,I know) you can add a can of white beans the last ½ hour of cooking time if you would like. I should think of another name for this but for now here it is……
Ingredientes
- 1 ½ lb sweet (or spicy) Italian sausage- bulk or out of casing
- 1 onions , chopped
- 4 garlic cloves , minced
- 2 carrots , sliced/chopped
- 1 bunch kale, chopped
- 1 teaspoon dried basil
- 1 teaspoon oregano
- salt and pepper
- 8 cups chicken stock (2 boxes)
- 1 can diced tomatoes
- 1 bay leaf
- 1⁄3 cup parmesan cheese, grate additional for garnish
- 1 16 oz package strozzapreti
Direcciones
- In skillet, brown sausage over medium-high heat; transfer to pot.
- Drain all but 2 tsp fat from skillet.
- Sauté onions, garlic, carrots, kale, basil, oregano, salt and pepper over medium heat, stirring occasionally, until onion is softened, about 5 minutes.
- Scrape into pot.
- Add stock, tomatoes and bay leaf; bring to simmer.
- Simmer uncovered for 30 min to reduce stock.
- Stir in parmesan cheese
- Cover and cook on low for 1 hour or until vegetables are tender.
- In pot of boiling salted water, cook strozzapreti until tender but firm, about 8 minutes.
- Drain and put in soup bowls.
- Discard bay leaf.
- Serve soup over strozzapreti
- Sprinkle each serving with Parmesan cheese.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 457g | |
| Recipe makes 6 servings | |
| Calories 338 | |
| Calories from Fat 172 | 51% |
| Total Fat 19.62g | 25% |
| Saturated Fat 11.68g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 59mg | 20% |
| Sodium 1580mg | 66% |
| Potassium 525mg | 15% |
| Total Carbs 10.45g | 3% |
| Dietary Fiber 2.8g | 9% |
| Sugars 2.94g | 2% |
| Protein 29.81g | 48% |
%20you%20can%20add%20a%20can%20of%20white%20beans%20the%20last%20%C2%BD%20hour%20of%20cooking%20time%20if%20you%20would%20like.%20%20I%20should%20think%20of%20another%20name%20for%20this%20but%20for%20now%20here%20it%20is%E2%80%A6%E2%80%A6%0D%0A){kind=link}