Now that Thanksgiving is over, I am sure everyone could use a meal that isn’t so heavy. I have the perfect dish for you and it is ready in 30 minutes! It’s a skillet pasta e fagioli.
I recently collaborated with Dr. Connie Gutterson to create a winter meal for Bush’s Beans. I wanted to go with an Italian or Mexican flavor. When talking with Connie, we chose to go the Italian route and create a twist on the classic Pasta E Fagioli soup. The original concept was to create a sauce to serve over pasta, but in the middle of making the recipe I decided to take it a different route and it turned into a easy skillet meal.
This skillet meal requires very few ingredients and is ready in no time. The ingredients are also ones that you probably have on hand. You get all the flavor of the soup with out all the work. I love that this meal is healthy, rich in fiber, and filling. The sausage give you a nice punch of flavor with the use of just one ingredient and the fennel is a nice compliment.Print
- 1 pound Italian Sausage (mild or hot – I used mild)
- 1/2 onion, diced
- 1 carrot, diced
- 2 cloves of garlic
- 1 (15 oz) cans of Bush’s Cannellini beans, drained
- 1 (15 oz) can Bush’s Dark Red Seasoned Kidney beans, darined
- 1 (14.5 oz) can crushed tomatoes
- 1 tsp fennel
- 1 cup uncooked mini penne pasta
- grated parmesan cheese, for garnish
- Bring a post of water to boil for the pasta.
- In a skillet, brown the sausage along with the onion, carrot, and garlic.
- Once sausage is browned add the beans, crush tomatoes, and fennel. Bring to a boil and simmer for 10 minutes.
- While bean mixture simmers, cook the pasta in the boiling water according to the package (about 9 minutes).
- Drain pasta and fold cooked pasta into the bean mixture. If mixture is too thick you can add a little water to thin it if needed.
- Serve topped with Parmesan cheese. Serves 6.
Real Mom Kitchen original recipe.
Disclosure: This is a sponsored post. I am a brand ambassador for Bush’s Bean. My opinions are my own.