Steve’s Pasta E Fagioli:

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Della was off being crafty again, leaving me a temporary widower – so I had to shift for myself. I made THIS excellent soup. I think it is very nearly the best meal I have ever made, so I will share it with you as the lamb stew ( went down so well! Glad you enjoyed! Again this is not exactly hiking food, but you have to build up your strength when you are off the trail! Coming soon: Steve’s Mulligatawny

Fagioli Ingredients:

1 tablespoon olive oil

2 med onions chopped

2 lge cloves garlic chopped

1 lge carrot chopped fine

2 stalks celery chopped 1 cm cubes

500g thin pork sausages (browned &) chopped approx 20mm

2 teaspoons dried oregano leaves

1 teaspoon dried basil leaves

2 Teaspoon sweet paprika

1 400g can chopped tomatoes with juice

4 cups chicken stock

1 400 g can cannelloni beans

1 cup very small shell pasta (1cm)

2 tablespoons fresh chopped parsley


  1. Heat olive oil I a large pot medium heat
  2.  Add and brown sausages (chop)
  3. Cook onion in oil 2 minutes
  4. Stir in garlic, carrot, celery and cook 3 minutes
  5. Add basil, oregano and paprika
  6. Toss to coat
  7. Stir in tomatoes and stock
  8. Bring to a boil
  9. Reduce heat and simmer 30 minutes
  10. Stir in beans and tiny pasta
  11. Simmer 8 minutes until pasta is tender
  12. 12 Stir in parsley and serve; (Serves 4-6)

PS: To lower the GI I guess you could sub some cauliflower for the tiny pasta and it would taste just as good. Cheers.

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