Monday, February 14, 2011

Freezable Recipes: Ashley's Pasta e Fagioli

Ashley's Pasta e Fagioli

* 2 tbsp. butter, divided
* 1 (20 oz.) package sweet Italian sausage, casings removed
* 1/2 large (or 1 medium) onion, finely chopped
* 4 cloves garlic, minced
* 4 carrots, thinly sliced
* 1 (28 oz.) can diced tomatoes
* 2 cans of black beans
* 48-64 oz. reduced-sodium beef broth (depending on how much liquid you would like)
* 1 (28 oz.) can tomato sauce
* 2 tsp. dried parsley
* 1/2 tsp. dried basil
* 1 tsp. salt
* 4 oz. small dry pasta (such as ditalini)

~Melt 1 tablespoon of the butter in a Dutch oven or large stockpot over medium-high heat. 
~ Add the sausage to the pot and brown, crumbling as it cooks. 
~ Once the sausage is browned, remove it from the pot with a slotted spoon and discard any excess grease.
~ Melt the remaining tablespoon of butter in the pot. 
~ Add the onion, garlic, carrot and celery, and saute over medium heat until vegetables are soft, 8-10 minutes. 
~ Return the sausage to the pot, add the can of diced tomatoes with juices, stir briefly, and simmer for 10 minutes.
~ Add the beans, beef broth and tomato sauce to the pot. 
~ Add in all of the seasonings, stir well, increase the heat to high and bring to a boil. 
~ Once boiling, reduce the heat to low, cover and simmer at least 30 minutes.
~ Add the dry pasta and continue to simmer on low for another 35-45 minutes. 
~ Freeze or serve :-)

** Thanks Ashley!!

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