Ingredients
Equipment
Method
- Heat a large pot or Dutch oven over medium high heat. Add the sausage and cook, breaking it into bite-size crumbles, until browned and cooked through. Transfer to a plate and set aside.
- Reduce the heat to medium. Add the olive oil (if needed), onion, carrots, and celery and cook for 7–8 minutes, stirring occasionally, until softened and beginning to become tender.
- Add the garlic and cook for 30–60 seconds, until fragrant.
- Stir in the tomato sauce and broth, scraping up any browned bits from the bottom of the pot. Increase the heat and bring to a boil.
- Stir in the cooked sausage, cannellini beans, kidney beans, Italian seasoning, and pasta. Reduce the heat to maintain a steady simmer and cook for about 15 minutes, stirring occasionally, until the pasta is tender and the vegetables are cooked through. Add the kale during the last 5 minutes of cooking and simmer until tender.
- Remove from the heat and stir in the red wine vinegar, then season with salt and black pepper to taste. Serve hot with freshly grated parmesan cheese.
Video
Notes
- Pasta fagioli is traditionally a thick, hearty soup. If the soup thickens as it sits, add additional broth or water when reheating.
- The red wine vinegar added at the end brightens the soup and balances the richness of the beans and sausage, a classic Italian finishing technique.
- Ditalini is the most traditional pasta choice, but tubetti or small shells also work well.
- For a more rustic texture, lightly mash some of the beans before adding them to the pot.
- Nutrition (per serving, 6 servings): 420 calories, 20g fat, 38g carbs, 23g protein, 7g fiber. Nutrition information is an estimate. Actual values may vary based on specific ingredients and brands used.