pasta e fagioli
(1 rating)
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An all day soup... great for a winters day when the kids have off from school. I like to get my kids cooking as much as possible and this is a great way to do it. This soup freezes well just don't add the kidney beans or noodles before you freeze it... add them when you take it out to heat it up.
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(1 rating)
yield
serving(s)
prep time
1 Hr 30 Min
cook time
5 Hr
Ingredients For pasta e fagioli
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3 lblean ground beef
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1/2 colive oil
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4 cchopped sweet onion
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2 cchopped celery
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9 ozminced garlic ( i buy the preminced in the jar)
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1 tspcoarsely ground black pepper
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8 canbeef broth (14.5 ounce size)
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1 cancrushed tomatoes (28 ounce size)
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1 cantomato paste (6 ounce size)
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2 1/2 tspdried thyme
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2 1/2 tspdried basil
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2 1/2 tspdried oregano
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2 Tbspdried parsley
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2 cditalini pasta
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2 canlight kidney beans (15 ounce size)
How To Make pasta e fagioli
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1In a large pot over medium heat cook beef until no longer pink. Drain and set aside.
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2In the same pot, heat the olive oil and add onion, celery, garlic, and black pepper until vegetables are tender. About 10 minutes.
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3Stir in beef broth, crushed tomatoes, tomato paste, and seasonings.
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4Cover and cook on low for 2 to 3 hour stirring occasionally.
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530 minutes prior to serving add beef, pasta and beans. Right before you are ready to serve take a taste of the noodles to make sure that they are cooked through. Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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