PASTA e FAGIOLI SOUP

This is one of those meals that’s both hearty and nutritious.  If you love to cook, as I do, you’ll enjoy making this for your family.  It’s definitely a full meal and will feed a lot of people.  Serve it with crusty bread and top it with a good amount of grated Parmesan-reggiano cheese!IMG_1894

Ingredients:

  • 2 Tbsp. olive oil
  • 1 lb. lean ground beef
  • 4 oz. diced pancetta
  • 1 cup diced onion
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 tsp. salt
  • 1 tsp. sugar
  • 1 tsp. minced garlic
  • 1 tsp. dry basil
  • 1 tsp. dry oregano
  • 1/2 tsp. pepper
  • 1/2 tsp. thyme
  • 2 cans 15 oz. each tomato sauce
  • 1/2 cup tomato paste
  • 1 can 10 oz. Rotel Diced Tomatoes & Green Chilies
  • 2 -32 oz. chicken broth
  • 1 (15 oz.) can dark red kidney beans, drained and rinsed
  • 1 (15 oz.) can great northern beans, drained and rinsed
  • 1 1/2 cups ditalini pasta

Optional:  Parmesan reggiano graded cheese on top when serving, also crusty bread on the side.

Directions:

Heat 1 Tbsp. olive oil in a large pot or Dutch oven over medium high heat, crumble in ground beef and cook, stirring occasional until cooked through.  Drain fat from the beef then transfer to a plate and set aside.

Heat the remaining 1 Tbsp. olive oil in the same pot.  Add Pancetta and saute for 2 minutes, add onions, carrots, and celery and saute until tender, around 6 minutes.  Add garlic and saute 1 minute longer.

Add chicken broth, tomato sauce, tomato paste, Rotel diced tomatoes, sugar, basil, oregano, thyme, salt and pepper.  Add set-aside cooked ground beef.

Bring to a boil then reduce heat to medium-low, cover with lid and allow to simmer, stirring occasionally until veggies are soft, about 15-20 minutes.

Meanwhile prepare ditalini pasta according to directions on package, cooking to al dente.

Add cooked and drained pasta to soup* along with kidney beans and great northern beans.  Thin with water or broth if desired.

Allow to cook 1 minute longer.

Serve warm with grated Parmesan Reggiano on top and a side of crusty bread.

*If you do not plan on eating all of the soup right away, I recommend adding the pasta to individual servings.  The pasta gets soggy and absorbs too much broth if left in soup.

Serves 8-10

 

 

 

About Mary Moccia

Mother, wife, friend, but most of all Gram! Love learning the craft of cooking and food preparation and expanding my knowledge by using my palate and creativity!
This entry was posted in Soups and Salads and tagged , , , , , . Bookmark the permalink.

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