Approximate values estimated by AI
Quick Pasta e Fagioli
70% authentic · Italian-American
A simplified and faster version of the classic, using canned beans and pre-cooked ingredients for a weeknight-friendly meal.
Ingredients
- Canned cannellini beans2 (15 oz) cans, rinsed and drained
- Italian sausage8 oz, casings removed
- Yellow onion1/2 medium, chopped
- Garlic2 cloves, minced
- Diced tomatoes1 (14.5 oz) can, undrained
- Chicken broth4 cups
- Small pasta (like ditalini or elbow macaroni)3/4 cup
- Dried oregano1 tsp
- Red pepper flakes1/4 tsp (optional)
- Parmesan cheesefor serving
- Saltto taste
- Black pepperto taste
Steps
- 1
In a large pot, cook Italian sausage over medium-high heat, breaking it up with a spoon, until browned. Drain off excess fat.
- 2
Add chopped onion and cook until softened, about 5 minutes.
- 3
Stir in minced garlic, dried oregano, and red pepper flakes (if using), and cook for 1 minute until fragrant.
- 4
Pour in diced tomatoes (with their juice) and chicken broth. Add the rinsed and drained cannellini beans. Bring to a simmer.
- 5
Add the small pasta and cook according to package directions until al dente, about 8-10 minutes.
- 6
Season with salt and black pepper to taste. If the soup is too thick, add a little more broth or water.
- 7
Serve hot, topped with grated Parmesan cheese.
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