The weather has been getting colder and colder (no kidding, it’s almost winter!) – so for today’s post I’m sharing a Pasta e fagioli recipe that I’ve had for over thirty years…it’s a little different than the ‘usual’ Pasta e fagioli as I use Andouille sausage to add a bit of heat…instead of regular elbow noodles or ditalini pasta I substituted Ronzoni’s Gluten-Free Elbow Pasta. This soup is absolutely delicious and perfect for cold days…it would also be a great dinner for the evening before Thanksgiving – served with a crusty bread it feeds a small crowd. Happy Thanksgiving to all!

Pasta e fagioli
1 T. extra virgin olive oil
2 celery ribs, diced
1 large Spanish or sweet onion, diced
4 garlic, peeled & minced
3 Andouille sausage, crumbled
1/2 T. dried oregano
1/2 T. dried basil
1/2 T. dried parsley
1-2 tsp salt
1/2 cup dried Ronzoni Gluten-Free Elbow Pasta
2 cans cannellini beans, drained
14.5 oz fire-roasted diced tomatoes
28 oz. tomato puree
32 oz. chicken stock
freshly grated Parmesan cheese

In a soup pot, sauté diced celery, onion, garlic & sausage in hot olive oil 8-10 minutes until vegetables are tender and sausage is cooked; seasoning with oregano, basil, parsley & salt. Meanwhile, cook elbow noodles as package directs; drain and set aside. To the soup pot add the cannellini beans, fire roasted diced tomatoes (with their juices), tomato puree and chicken stock. Bring to a boil; reduce heat and simmer a minimum of 10 minutes. Add the cooked elbow noodles and heat through. Scoop into bowls. Sprinkle with freshly grated Parmesan cheese.
Enjoy!

Linda~

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