Pasta e Fagoli Soup Recipe
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Category: |
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Ingredients: |
Ingredients: 1 lb hamburger
2 Tbsp olive oil, divided
1½ c onion, chopped
1 c carrots, diced
1 c celery, diced
3 cloves garlic, minced
24 oz tomato sauce
29 oz chicken broth or beef broth
½ c water, then more as desired
15 oz can tomatoes, diced
2 tsp sugar
1½ tsp dried basil
1 tsp dried oregano
¾ tsp dried thyme
½ tsp dried marjoram
salt and pepper to taste
1 scant c dry ditalini pasta
15 oz can dark kidney beans, drained and rinsed
15 oz can great northern beans, drained and rinsed
finely shredded romano or parmesan cheese, for serving
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Directions: |
Directions:Heat 1 tablespoon oil in large non-stick saucepan over medium heat, crumble beef and cook, stirring occasionally until cooked through. Drain fat from beef then transfer beef to a plate, set aside. Heat remaining 1 tablespoon oil in same pan, onions, carrots and celery over medium heat until tender, about 6 minutes, add garlic and saute a minute longer. Reduce heat to low, add tomato sauce, broth, water, canned tomatoes, sugar, spices and cooked beef then season with salt and pepper to taste. Cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 20 minutes. Mean while prepare dilatalini pasta according to directions on package, cooking to al dente. Add cooked and drained pasta to soup, along with kidney and great northern beans. Thin with a little more water if desired. Allow to cook 2 minutes longer. Serve warm with grated romano or parmesan cheese. |
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Personal
Notes: |
Personal
Notes: This makes plenty and is a great funeral soup to serve a crowd. I usually send with loaf of french bread and a tossed salad.
Kevin had never been any further East on I-70 than Topeka...until our trip to the 2018 Stuckey Family Reunion. No trip to St. Louis is complete without stopping by the Arch, Busch Stadium, and the Brewery. He had a blast! While back East I also took him to see the covered bridges and a cavern. He had never seen anything like it. He can't wait till our next adventure.
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