Tired of turkey leftovers? Need to lighten up a bit? …this soup will cure your turkey burn out blues! I have been making this for years and called it minestrone… It’s actually called Pasta Fagiloi which translates to “pasta and beans”. Traditionally it is a meatless dish but Americans being the carnivorous dudes that we are, threw meat in it at some point. I chose chicken sausage but beef or even chicken would work…heck, if you got some left over turkey you are not sick of…that would work too!
This makes a big batch, enough to freeze some for later or share with a neighbor. I served it with my ‘one rise’ easy sweet rolls.
1 package italian chicken sausage (I used Iseniro’s) if in casings, remove
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
2 garlic cloves chopped
1 tablespoon italian seasoning
28 oz can diced tomato (undrained)
15 oz can kidney beans (drained)
15 oz can cannelli beans (drained)
2 cups beef broth
2 cups chicken broth
28 oz can tomato sauce
5 oz pasta – small size works best (Barillia Piccolini shapes work well)
In dutch oven or soup pan cook sausage. When brown remove sausage. Leave any drippings in the pan and add onion, carrot, celery. Cook until vegetables are tender, add garlic and italian seasonings and cook another couple minutes.
Add diced tomato, drained beans, beef and chicken broth along with tomato sauce. Simmer for 25 minutes. Add pasta, cook until al dente according to package directions.
Serve with grated parmesean and fresh bread!