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Ingredients
- 3 cans of cannellini beans, drained and rinsed
- 1 large can of crushed tomatoes
- 4 cloves of garlic, minced
- 1/2 sweet onion, minced
- Extra virgin olive oil
- White wine
- White flour
- Salt
- Ground black pepper
- Red pepper flakes
- Sprig of fresh rosemary
- 2 cups of pasta
- 2 links of spicy Italian sausage, boiled and thinly sliced*
- 3 liters of water
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Directions
1. Heat garlic and onions in a large cooking pot with one-half cup of olive oil until sizzling
2. Add 2 tablespoons of white flour
3. After 1 minute, add the 3 liters of water and allow it to boil
4. Once boiling, add the crushed tomatoes, the cannellini beans, the red pepper and black pepper, 2 tablespoons of salt, 1/4 cup of white wine, the sausages and the rosemary
5. Allow the soup to simmer on medium heat for 30 minutes, then add 2 cups of pasta (Any type of small pasta is suitable. I use lumachine, made in Italy by Garofalo.)
6. After 15-30 minutes, the soup should be thick and ready to serve
* The sausage is optional, as the soup can be made for vegetarians. In preparing the sausage, I recommend boiling the raw links for 20 minutes, separately, in a small pot and slicing them and adding them, as called for in the recipe.
Inspired by and adapted from celebrity chef, Lidia Bastianich. She's brilliant!
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Check out the video above to see how N.J. makes his Pasta e Fagioli.
Click here for more holiday recipes from the Eyewitness News team!