Hello my friends!
It’s again on Instagram that I found this recipe, on Ashley’s account Baker by Nature. It only took me one bite to be convinced…
Here is pasta e fagioli, Casserole et Chocolat style!
So pasta e fagioli is obvisouly a traditional Italian recipe (who would doubt that!!). It’s a soup with pasta (the famous “Ditalini”) and white beans. There are a few versions of this recipe according to where you are in Italy. I chose to make a few arrangements to make my pasta e fagioli, Casserole et Chocolat style…
I decided to put more vegetables in it, a bit like a minestrone or my pesto soup. Two potatoes, a white zucchini and a handful of fresh spinachs.
I also added the famous Toulouse sausage, in reasonable quantities, to add the specific smokey taste of this sausage. Delicious… If you want this dish to be vegan, just don’t add it…
And as I often do, I added spices Casserole et Chocolat style: ground ginger and curcuma.
You get it, I took some liberty with the recipe but the idea remains. It’s now up to you to do as like or feel it, or just according to what you have in your fridge!!
I took tomato pulp but fresh ones will be great (even better) and canned white beans.
My advice to cook the pastas: you have to cook them seperately. If you cook them in the soup, you’ll get a “syrup” texture.
Serve this pasta e fagioli, Casserole et Chocolat style with grated parmesan cheese, it’s stunning.
The verdict of my testers: a delight! The plates came back clean and they all went back to the casserole for a refill!!
A large sauce pan with thick bottom (here my beautiful Staub),
A wooden spatula,
A cutting board
And a sharp knife.
Shall we do this? Pasta e fagioli, Casserole et Chocolat style!!
The recipe, Chef!
Pasta e Fagioli, Casserole et Chocolat Style
- 1 large onion
- 3 carrots
- 3 garlic cloves
- 250 g Toulouse sausage
- 400 g tomato pulp
- 200 g cooked white beans
- Veggies you have at hand
- 100 g Ditalini pasta
- 3 tablespoons olive oil
- 1 tablespoon paprika
- 0,7 l poultry broth (or veggie broth)
- Fresh thyme
- A few basil leaves
- 1 teaspoon ground ginger
- 1/2 teaspoon curcuma
Heat the oil in your large sauce pan.
Add the onion cut in small cubes, and then the paprika. Cook at medium heat for 5 minutes, mix.
Add the carrots cut in cubes, the grated garlic and Toulouse sausage flesh.
Cook until the sausage is well done, help with a spatula to make small sausage pieces.
Add the rest of your veggies cut in cubes, the broth, and tomato pulp.
Season with thyme, basil, spices and salt.
Let cook at low heat with lid for 45 minutes.
Cook the pastas according to the instructions on the package, drain them and shower with cold water. Set aside.
Add finally the white beans and spinach (if you have decided to put some as I did).
Adjust seasoning, add pepper.
Add the pastas and serve after 2 minutes of heating.