Pasta e fagioli recipe from Andiamo

- Content sponsored and provided by Andiamo

This recipe for Pasta e fagioli comes courtesy of Chef Jim Oppat from Andiamo. To find an Andiamo location near you, visit


  • 1½ lb cannellini beans
  • 2 tbl italian cooking drum oil
  • 1 lb Italian Sausage
  • 1 ea hungarian hot pepper
  • 3 clove peeled garlic
  • 1 tsp fresh rosemary
  • 1 tbl fresh sage
  • 1 lb Spanish onion
  • 1 lb carrot
  • 1 lb celery
  • ½  gal Chicken Stock Base
  • 1½  cup tomato sauce
  • to taste iodized salt
  • to taste table black pepper
  • 8 oz swiss chard


  1. In large stock pot, cook the pre-soaked beans in chicken stock, just enough to cover
  2. Remove half of the beans and reserve for garnish for the soup, puree the other half in the cooking liquid and reserve to finish the soup with
  3. In robot coupe, puree the banana peppers and garlic together
  4. Heat the oil in large rondeau and brown the sausage
  5. Add the banana peppers and garlic along with the dry spices
  6. Add the mirepoix and cook until just tender
  7. Add the stock and tomato sauce, salt and pepper
  8. Add the pureed beans and garnish beans to the soup along with the swiss chard
  9. Allow everything to blend together and return to the boil
  10. Adjust seasonings and consistency if neeeded
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