Tuesday, March 9, 2010
Pasta E Fagioli-adapted from For the Love of Cooking
1 onion, diced
1 lb hot chicken sausage, casings removed
1 qt(or more) chicken broth
1-2 cups cooked pasta(i used alphabets and elbows)
1 28 oz can diced tomatoes with italian seasoning
2 cans cannelini beans, rinsed, drained
2 cloves garlic, minced
pinch of crushed red pepper
1 10 oz box frozen spinach, thawed and drained
salt and pepper to taste
additional italian seasoning, if needed
Brown sausage and onion, add in garlic. Puree tomatoes in blender. In a 5 qt slow cooker, add in broth, sausage mixture, and tomatoes. Add in beans and pasta. Set to low for 2-3 hours. This can cook all day in a slow cooker, the longer it sits the better the flavor will be.
**This was good, but I'm sure it would be even better with spinach! Btw, soup is hard to take a photo of! It was very spicy so if you use hot sausage you may want to hold off on the red pepper. I also didn't care for the chicken sausage, but that is just me! Q loved it! It was too spicy for A.