Teena Anderson, owner of Anoka Meats & Sausage, shares the perfect crowd pleasing recipe for those out-of-town visitors coming in for the Thanksgiving holiday!
Pasta e Fagioli Soup
PREP TIME: 20 min | COOK TIME: 35–40 min | SERVES: 12
Ingredients:
• 2 Tbsp. extra-virgin olive oil
• 2 lbs. pork sausage or ground beef 90/10
• 1 medium yellow onion, finely chopped
• 2 medium carrots, peeled and finely chopped
• 3 stalks celery, finely chopped
• 3 cloves garlic, minced
• Kosher salt
• Freshly ground black pepper
• 1 (15-oz.) can Great Northern beans, with juice
• 1 (15-oz.) can kidney beans, with juice
• 1 (28-oz.) can whole peeled tomatoes
• 1 (28-oz.) can crushed tomatoes
• 64 oz. beef broth or strained stock
• 2 sprigs rosemary
• 1 lb. ditalini pasta or other small shape, cooked
• Freshly grated Parmesan, for garnish
Directions:
1. Cook pasta separately in salted water to al dente. Rinse and set aside.
2. Heat oil in a large cast-iron pan over medium-high heat. Add sausage or ground beef and break it up with a wooden spoon until cooked, about 5 minutes.
3. Stir in onion, carrots and celery and cook until slightly softened, about 5 minutes.
4. Add garlic and cook for 1 minute more. Season with salt and pepper.
5. Add beans with their liquid, tomatoes, broth and rosemary. Stir to combine.
6. Transfer to a large stockpot and bring to a boil.
7. Reduce heat to medium and cook for about 20 minutes or until vegetables are soft. Taste and adjust seasoning as needed.
8. Remove rosemary sprigs and stir in cooked pasta just before serving.
9. Serve in bowls garnished with Parmesan.
Advice:
• You may not need all the cooked pasta — add just enough to your liking.
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