Pasta e Fagiole Soup

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My love of soup has taken over the CB kitchen.  In creating whatever my little heart’s desire, my Fireman has learned more about fresh herbs, spices, and the many shapes of pasta over the past month or so in his journey through being the sole preparer of meals in our house.

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I found this recipe via Pinterest.. courtesy of sweet Marina over at Yummy Mummy Kitchen.  Although we have never met, I feel as if we are on a first name basis.  After all.. I currently stalk follow her via many social media outlets.

Let me tell you.. this girl can cook.  AND

She has chickens.  I’m green with envy.  Don’t lie.  You are jealous, too.

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I have to confess that I have never tried Olive Garden’s famous Pasta e Fagioli soup.  But this recipe is a sure winner.  So hearty- I thought for sure I could down a couple bowls of this and then be safe to call it dinner.   My Fireman and I were both completely satisfied after one perfectly portion-controlled serving.

I loved the use of different herbs in this one pot meal- they really pull the earthy tones out of the vegetables.  I would suggest you do as I have and use the fresh variety, but of course- use what you have on hand if you so chose- I’ll never know.  You can also mix up your choice of vegetables, too!  Marina used sweet potato over the squash- which I happened to have and needed to use.

It was taking up way too much counter space for my liking.

Hearty soup for dinner.  What is more suiting for a crisp fall evening?

Harvest Pasta e Fagiole Soup

Yield: 6 Servings

If the chicken sausage does not render out enough fat, add about a tablespoon of olive oil to your stock pot before adding the vegetables.

Adapted from: Yummy Mummy Kitchen


  • 2-3 (3 oz) chicken sausage links, casings removed
  • 1 small yellow onion
  • 1 carrot, chopped
  • 2 stalks celery with green leafy tops, chopped
  • 1 cup diced butternut squash, peeled, seeded, and diced
  • ½ teaspoon salt
  • ¼ teaspoon freshly cracked pepper
  • 1 (15 oz) can diced tomatoes
  • 1 teaspoon fresh oregano
  • ½ teaspoon fresh thyme
  • 1 large sprig fresh rosemary, plus more for garnish
  • 8 cups vegetable broth
  • 1 1/2 cups (3 oz) dry small shaped pasta (such as farfallini)
  • 1 can cannellini (white) beans, drained and rinsed
  • 1 can red kidney beans, drained and rinsed
  • ½ cup chopped fresh Italian parsley
  • 1/2 cup grated Parmesan for garnish


Heat a large stock pot over medium high heat. Add the sausage, cooking until browned, breaking down into bit-sized pieces as it cooks. Add the onion, carrot, celery, and squash. Stir in salt and pepper. Saute vegetables until tender, about 7-10 minutes. Add canned tomatoes, oregano, thyme, and rosemary, stir to combine. Add broth and bring to a low boil. Add pasta and simmer until al dente, according to package instructions- about 6 minutes. When pasta is about 2 minutes from being done, add the beans and parsley. Season to taste with additional salt and pepper. Serve with grated Parmesan cheese and garnish with rosemary or parsley.

Nutritional Information:

Calories: 308; Fat: 7 g; Carbohydrate: 41 g; Fiber: 9 g; Protein: 20 g


  1. I like Yummy Mummy too! Hope you and the bambinos are doing well :)

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