How many times do I hear myself say, "where is that big orange binder?" or "has anyone seen that big orange binder?" The big orange binder has been accumulating recipes, kinspiration & original recipe cards tucked into plastic sleeves for my entire-almost-forty year existence. "The Big Orange Binder" is an organization attempt. It's a recipe with a story neatly packaged in a place where I'll always be able to find the ever-elusive . . . Big Orange Binder.

Friday, November 1, 2013

Pasta Fagioli with Italian Sausage


Thank you, Pampered Chef .. . . 

Pasta Fagioli with Italian Sausage

Ingredients:
11/2 tbsp (22 mL) olive oil, divided
8 oz (250 g) bulk mild Italian
sausage
  1. 1  large onion
  2. 2  medium carrots
2 celery stalks
2 container (10 oz/300 g) grapes

tomatoes (about 4 cups/1 L) 
4 garlic cloves, pressed
Directions:
4 sprigs fresh rosemary
4 cups (1 L) chicken stock 2 can (15.5 oz or 540 mL)

cannellini beans, rinsed and drained
3 oz (90 g) uncooked ditalini pasta (3/4 cup/175 mL) 
3/4 tsp (4 mL) each salt and ground black pepper
2 oz (60 g) fresh Parmesan cheese, grated (1/2 cup/125mL)
1/2 cup (125 mL) fresh basil, finely chopped 


Directions:
4 sprigs fresh rosemary
4 cups (1 L) chicken stock 2 can (15.5 oz or 540 mL)

cannellini beans, rinsed and
drained
3 oz (90 g) uncooked ditalini

pasta (3/4 cup/175 mL) 3/4 tsp (4 mL) each salt and
ground black pepper
2 oz (60 g) fresh Parmesan

cheese, grated (1/2 cup/125
mL)
1/2 cup (125 mL) fresh basil, finely

chopped
page1image9792
  1. Heat 1⁄2 tbsp (7 mL) of the oil in Rockcrok (4-qt./3.8-L) Dutch Oven over medium heat 3-5 minutes or until shimmering. Cook sausage, uncovered, 2-4 minutes or until browned, stirring occasionally and breaking into crumbles using Mix ‘N Chop.
  2. Meanwhile, chop onion, carrots and celery. Add remaining oil, onion, carrots, celery, tomatoes and pressed garlic to Dutch Oven; cook and stir 2 minutes. Place rosemary into Herb Infuser; add to Dutch Oven. Add stock, beans, pasta, salt and pepper.
  3. Increase heat to medium-high. Cover and bring mixture to a boil. Reduce heat to medium; cook 8-10 minutes or until pasta is tender.
  4. Remove Herb Infuser from Dutch Oven; let stand 5 minutes. Divide soup among serving bowls. Sprinkle evenly with cheese and basil.
Yield: 8 servings
Nutrients per serving: (11⁄4 cups/300 mL): Calories: 290, Total Fat 14 g, Saturated Fat 5 g,
Cholesterol 25 mg, Sodium 940 mg, Carbohydrate 27 g, Fiber 5 g, Protein 16 g 

No comments:

Post a Comment