Chickpea Pasta Soup with Sausage

Recently, I came across this mysterious soup I have never heard about. The few who know it call it Fairytale Soup – Minestra delle Favole. Once you taste it you’ll agree it’s truly fantastic, and the perfect warm meal to have in the evening when you are ready to cozy up and end the day. I guess, instead of fairies you’ll dream of sausage and beans (ha ha)!

Soup of Fables

The “Soup of Fables” is an evocatively named recipe that brings to mind the authentic flavors of the past—a comfort food from another time, perfect for nourishing both the body and spirit! It is a creamy pasta soup with mixed legumes, enriched with sausage and onions, and flavored with rosemary: a hearty and rustic first course to be enjoyed during the colder months, perhaps in front of a crackling fire. The sausage adds a rich and savory touch to the dish, but it can be substituted with another meat according to preference.

We don’t know much about its origins, but we are sure it has been cooked for many many years but many families around Italy, with slight recipe variations. Feel free to use ours as a base and add your own twist.

Chickpea Pasta Soup Recipe With Italian Sausage

Now that we’ve made you wonder how tasty this fairytale soup must be, it’s time for you to make it and try it. Are you ready? Gather your ingredients and let’s get cooking.

Chickpea Pasta Soup with Sausage

Alessia

This Italian chickpea pasta soup called Minestre delle Favole - Fairytale soup, is truly fantastic. You have to try it!

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Main Course

Cuisine Italian

Servings 3

Equipment

1 chopping board
1 chopping knife
1 large pot
1 medium pot
1 pasta ladle
1 silicone spoon
1 soup ladle
1 tablespoon

Ingredients

1 can chickpeas 400 gr - you can use dry
1 can cannellini beans 400 gr - you can use dry
1 clove garlic
1 medium onion
1 tbsp concentrated tomato
Belmorso Extra Virgin Olive Oil
2 Italian sausages
250 gr Tubetti Short Tube Pasta
rosemary, salt and pepper

Instructions

Rinse your beans and add to a pot with 2 tablespoons Belmorso EVOO and your garlic minced.
Mix well and season lightly, plus add the rosemary. Leave to cook for 10 minutes over medium heat.
In the meantime, cut the onions into small dices and remove the casing from your Italian sausages.
Once the 10 minutes have passed, take the beans off the heat and transfer them to a blender. Depending on your blender, you may want to wait 10 to 15 minutes until they cool slightly to blend them.
You can use the same pot to cook the onions and the sausages crumbled. There's no need to add more oil. Keep tossing from time to time.
Once you blend your sauteed beans, set them aside to use soon.
Let the sausage and onions cook for around 15 minutes at low-medium heat.
Then, add the blended beans and mix well.
Add one or two tablespoons of concentrated tomato puree, and mix well.
Leave to cook for 10 minutes over low heat.
Boil the water for your tubetti pasta and season with salt generously.
Cook the pasta, and once it's nearly ready take 4 to 5 ladles of pasta water and add them to the pot with the beans and sausage. Mix well over medium heat.
Drain the pasta and add to the large pot with the chickpea and sausage soup. Mix well.
Taste and season with salt and pepper as needed. Mix again.
Serve with a drizzle of Belmorso EVOO.