Pasta E Fagioli

Recipe Directions

1. For best results, take the sausage out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the sausage longer than this recipe card indicates.
2. Heat a saucepot over medium-high heat for 90 seconds (if you are making 1-2 servings use a small pot, for 3 or more servings use a large pot). When the pot has warmed up, add 1 tsp of oil or enough to coat the bottom of the pot. Cut open the package of italian sausage (a) and place in the pot. Season with a pinch of salt and pepper. Use a wooden spoon to break the sausage up into bite-sized pieces. Saute for 90 seconds, stirring occasionally.
3. After 90 seconds, add the vegetables (b) to the pot. Season with a pinch of salt and pepper. Saute for 1 minute. Then add the tomato & rosemary soup (c) to the pot. Stir well and bring the mixture up to a simmer. Once simmering, add the orecchiette pasta (d) to the pot. Cook for 6 minutes, stirring occasionally.
4. After 6 minutes, add the beans (e) and kale (f) to the pot. Season with a pinch of salt and pepper. Stir well to incorporate the ingredients together. Turn the heat down to medium-low to maintain a low simmer. Simmer for 9 minutes, stirring occasionally.
5. When the pasta e fagioli has finished cooking, taste and add more salt and pepper if you wish. Spoon into your serving bowls.