Meat Lite: Soppressata Pasta Fagioli Recipe

• 4 ounces soppressata, diced small
• 1 small onion, diced small
• 4 large garlic cloves, roughly chopped
• 1/4 teaspoon red pepper flakes
• 1 28-ounce can of crushed or diced tomatoes
• 2 cups chicken stock or vegetable broth
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 4 cups cooked white beans
• 8 ounces small tubular pasta like ditalini or elbow macaroni
• Coarse salt and freshly grated black pepper
• Shaved Parmigiano-Reggiano for serving

1. Set a Dutch oven or large, wide saucepot over medium-high heat. Add the sopressata and cook for 1 to 2 minutes, just to brown slightly and to render some fat. Add the onions and drop the heat to medium. Sweat the onions with the soppressata for 5 minutes. Add the garlic and red pepper flakes and sweat an additional 1 to 2 minutes.
2. Stir in the tomatoes, stock, oregano, basil and beans. Bring to a low simmer and cover. Simmer for 30 minutes.
3. Add the pasta, cover and cook for about 5 minutes or until the pasta is tender. Season to taste with salt and pepper.
4. Ladle the pasta fagioli into warm bowls, top with Parmigiano-Reggiano and serve with bread for sopping up the leftover sauce.

soppressata, onion, garlic, red pepper, tomatoes, chicken, oregano, basil, beans, tubular pasta, salt

Taken from www.seriouseats.com/recipes/2010/01/soppressata-pasta-fagioli-recipe.html (may not work)