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Pasta e Fagioli


  • 2 lbs. Italian Sausage
  • 1 tsp fennel seeds
  • 1 onion
  • 3 large carrots
  • 2 stalks celery
  • 2 cloves garlic minced
  • 1 poblano pepper
  • 1 red bell pepper
  • 1 ½ tsp kosher salt
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 1 tsp dried thyme
  • 1 tsp black pepper
  • 8 oz beef stock
  • 1 28 oz can tomato sauce
  • 1 14 oz can fire roasted tomatoes
  • 1 14 oz can great norther beans with liquid
  • 1 14 oz can red kidney beans with liquid
  • 1 Tbsp white wine vinegar
  • 1 lb Ditali Pasta
  • Grated parmesan cheese


  • In large Dutch Oven add the Italian sausage and fennel seeds and cook until the sausage is brown, breaking up into small pieces as it cooks. Remove sausage from pot leaving behind approximately 1 tbsp of the grease.
  • While sausage is browning chop all vegetables to a fine dice and add to the pot. Cook the vegetables until tender, about 10 minutes.
  • Add the sausage and the herbs and seasonings in with the vegetables and cook another 3-4 minutes.
  • Add the beef stock to deglaze the pan, scraping all the crispy bits from the bottom of the pan.
  • Add the tomato sauce, tomatoes beans, and vinegar.
  • Transfer the Dutch Oven to a preheated 300° oven for 1.5 hours.
  • Just before it’s time to eat, cook the pasta according the directions on the package….to al dente. (Don’t forget to salt your pasta water!)
  • To serve, place some pasta in the bottom of a bowl and spoon lots of the Pasta e Fagioli over the pasta. Top with freshly grated parmesan cheese…Buon Appetitio!!


For leftovers, store the pasta and the stew separately, so the pasta doesn't soak up all of the liquid in the stew.