pasta e fagioli
(1 RATING)
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.
No Image
prep time
1 Hr 30 Min
cook time
5 Hr
method
---
yield
Approx. 20
Ingredients
- 3 pounds lean ground beef
- 1/2 cup olive oil
- 4 cups chopped sweet onion
- 2 cups chopped celery
- 9 ounces minced garlic ( i buy the preminced in the jar)
- 1 teaspoon coarsely ground black pepper
- 8 cans beef broth (14.5 ounce size)
- 1 can crushed tomatoes (28 ounce size)
- 1 can tomato paste (6 ounce size)
- 2 1/2 teaspoons dried thyme
- 2 1/2 teaspoons dried basil
- 2 1/2 teaspoons dried oregano
- 2 tablespoons dried parsley
- 2 cups ditalini pasta
- 2 cans light kidney beans (15 ounce size)
How To Make pasta e fagioli
-
Step 1In a large pot over medium heat cook beef until no longer pink. Drain and set aside.
-
Step 2In the same pot, heat the olive oil and add onion, celery, garlic, and black pepper until vegetables are tender. About 10 minutes.
-
Step 3Stir in beef broth, crushed tomatoes, tomato paste, and seasonings.
-
Step 4Cover and cook on low for 2 to 3 hour stirring occasionally.
-
Step 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! 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!
Discover More
Category:
Beef Soups
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes