pasta fazool
(1 RATING)
A friend gave me the recipe for this hearty soup, and I made a few changes. I don't know how authentically Italian it is, but I love the unique flavor - it has similar components to a chili but it's more of a beef broth base. Serve with a nice, crusty piece of Italian bread. It freezes really well, too!!
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prep time
30 Min
cook time
45 Min
method
---
yield
16 serving(s)
Ingredients
- 1 1/2 cups ditalini pasta (tiny tubes, pre-cooked measurement)
- 1 1/2 pounds lean ground beef (85-90%)
- 1 medium onion
- 3 cloves garlic, crushed
- 3/4 tablespoon oregano
- 3/4 tablespoon kosher salt
- 1 teaspoon red pepper flakes (add more to taste)
- 1 teaspoon coarse black pepper
- 2 cans navy beans (15-16oz ea.)
- 1 can crushed tomatoes (20oz)
- 46 ounces beef broth (1 box quart + 1 can)
- 2 - celery ribs
- 2 - large carrots, diced
How To Make pasta fazool
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Step 1Boil the ditalini pasta in water for *5 minutes only*
-
Step 2In a Dutch oven, brown together the ground beef, onion, garlic, oregano, salt, red pepper and black pepper. Drain and return to pot.
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Step 3Add pasta and remaining ingredients to pot. Cover and simmer until vegies are tender, 30-45 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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