Pasta e Fagioli
Pairing a wine with dinner doesn’t have to be reserved for fancy meals, and a hearty bowl of soup reminiscent of Tuscan flavors: tomatoes, rosemary, pasta, soffrito is a perfect pairing. This dish is my version of this soup, and is based on the classic favorite. Pasta e Fagioli is Italian for pasta and beans, where it is made into a filling stew with veggies and meat in a flavorful broth.
- 3 tbsp. extra virgin olive oil
- 1/2 lb. spicy (or sweet) Italian sausage, removed from casings
- 1 medium yellow onion, small dice
- 2 medium carrots, small dice
- 2 stalks celery, small dice
- 3 cloves garlic, minced
- 2 (15-oz.) cans Great Northern Beans, drained and rinsed
- 1 (15-oz.) can crushed tomatoes
- 4 cups broth of choice
- 1 sprig rosemary
- 2 bay leaves
- 2 bay leaves
- 1 cup ditalini pasta (or other tiny pasta)
- Freshly grated Parmesan, for garnish
- Freshly chopped parsley, for garnish
This combination of aromatic vegetables is called Sofrito
and is the base of many soups and stews
- Heat oil in a large dutch oven or deep pot over medium heat. Add the onion, carrots, and celery and cook until slightly softened, about 7 minutes. Add sausage and cook, breaking up with a wooden spoon, until browned, about 5 minutes.
- Add garlic and cook until fragrant, about 1 minute more. Season with salt and pepper, then add in beans, tomatoes, broth, bay leaves and rosemary. Bring to a simmer, then simmer for 15 minutes.
- In a separate pot of salted boiling water, cook until pasta is al dente, about 8 minutes.
- Turn off heat and stir in kale and al dente pasta.
- Serve in bowls and finish with fresh grated Parmesan, chopped parsley and a drizzle of quality olive oil. Enjoy with toasted crusty bread.
Bibbiano Chianti Classico 2018
The hearty and warm flavors of the soup complement the herbal and bright flavors in the wine. Bibbiano Chianti Classico is 100% Sangiovese from estate vineyards and aged a year in cement. This wine is pure, fresh and balanced.
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