Nana's Pasta Fagiole Soup

Matthew Peterson

By
@pete76cj7

This is one of my favorites from my sweet mom. If you're down or not feeling well this soup WILL cure what ails you.


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Comments:

Serves:

10-12

Prep:

1 Hr

Cook:

1 Hr

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
Mom knew how to make soup! This recipe is warm, delicious and full of flavor. I love the tip on having the pasta on the side so it doesn't get soggy. The seasoning amount in the dish is just perfect - the tomato base, Italian seasoning and the pepper flakes for a kick.

Ingredients

2 lb
ground beef
1
onion-diced
4
carrots, chopped
4 stalk(s)
celery, chopped
6 clove
garlic
1-10 oz. can(s)
tomatoes diced
1-10oz. can(s)
fire roasted diced tomatoes
3-10oz. box
beef stock
1-160z. can(s)
kidney beans, canned
1-16oz. can(s)
cannellini or white kidney beans canned
12oz. can(s)
V8 juice
1-10oz, jar(s)
spaghetti sauce
1 Tbsp
worcestershire sauce
3 tsp
oregano, dried
5 tsp
parsley
3 tsp
black pepper
1 tsp
red chile flakes
1 bag(s)
pasta of choice (elbow,macaroni,etc.)

Directions Step-By-Step

1
Brown beef in frying pan with house seasoning. (salt, pepper & garlic powder)
2
In a large stock pot, add all other ingredients. Bring to a boil and reduce to a simmer until the veggies are tender and onions translucent, at least 30 minutes.
3
While soup is simmering boil pasta in salted water until al dente. When finished set aside to cool. you can chill in refrigerator if needed.
4
Ladle soup into large bowls and add as much pasta as you like. *** Always keep pasta separate until serving. If you put it in the soup when you cook it the noodles will get soggy and gross.***

About this Recipe

Course/Dish: Beef Soups
Main Ingredient: Beef
Regional Style: Italian
Collection: Mom Made It Best