Pasta E Fagioli With Sausage

Serve this to a REAL Italian and watch how fast you become part of the family!

Everything You Will Need:
  • 1 cup of small white beans
  • 1/4 cup of olive oil
  • 1 tablespoon of butter
  • 11/2 cups of onion (coarsely chopped)
  • 3 slices of lean bacon (finely chopped)
  • 1/3 cup of celery (chopped)
  • 1/2 cup of carrots (grated)
  • 1 tablespoon of crushed or chopped garlic
  • 3 tablespoons of chopped fresh basil
  • 1/4 teaspoon of dried oregano
  • 1 pound of fresh Italian sausage (removed from the casings)
  • 1 cup of fresh, ripe tomatoes (chopped)
  • 1 tablespoon of fresh Italian parsley (chopped)
  • 1/4 teaspoon of sage
  • 7 cups of chicken broth
  • 11/2 cups pasta (small shells are recommended here)
  • Salt
  • Freshly ground black pepper
  • Parmesan or Romano cheese (grated)
    The Day Before Serving:

  • Soak the beans in three to four cups of water.  Let stand overnight.
    The Day Of Serving:

  • Heat the olive oil and butter in a large stock pot over medium heat.
  • Add the onion and bacon and cook for about six to eight minutes.
  • Add the celery, carrots, garlic, basil and oregano and continue to cook for about two or three minutes.
  • Add the Italian sausage and continue cooking all of the ingredients for about eight minutes, stirring occasionally with a wooden spoon to crumble sausage.
  • Add the beans, tomatoes, parsley, sage, and six cups of the chicken broth and bring the mixture to a boil.
  • Reduce the heat and simmer for about one and one-half hours, or until the beans are tender, stirring occasionally.
  • Remove two cups of the soup and purée in a blender until smooth.
  • Stir the purée back into the soup. Add the remaining cup of chicken broth and continue to cook, bringing the soup to a boil.
  • Add the pasta as well as salt and pepper to taste, and continue to cook at a slow boil for about twelve to fourteen minutes, until the pasta is tender.
  • Serve hot and top with grated cheese.

Serves 6 to 8 REAL Italians.