Pasta E Fagioli

Do you ever make something so good, you can’t help but feel proud of yourself? I did last night.

I tried to make Pasta E Fagioli soup once before, a few years ago. It was a disaster! It came out tasting more like tomato soup with hamburger tossed in. Needless to say, I didn’t eat it. And I haven’t made it since then.

So, yesterday, I had no plans for dinner. With baby #3 on the way, I’ve been pretty tired and haven’t put much effort into cooking. I was out with my husband helping to bring in some wood for our wood stove and I told him I really wanted soup! We had none but man, I sure was craving it! I was going to make my favorite potato soup, but we didn’t have any bacon Gouda cheese, my special ingredient. ๐Ÿ˜‰ I decided to once again, try to make Pasta E Fagioli soup. I was nervous, but I’ve really come pretty far in my cooking so I thought I could do it. It turned out amazing! If I could give y’all a taste, I would! It’s really the best soup I’ve ever made. I felt so darn proud that I accomplished something that seemed so impossible to me. ๐Ÿ˜„

Recipe as follows: (I uses sausage and hamburger, and used elbow macaroni) Viaย Cooking Classy

Ingredients

  • 1 lb lean ground beef or mild Italian sausage
  • 2 Tbsp olive oil, divided
  • 1 1/2 cups chopped yellow onion
  • 1 cup diced carrots (about 2 medium)
  • 1 cup diced celery (about 3 stalks)
  • 3 cloves garlic, minced (1 Tbsp)
  • 3 (8 oz) cans tomato sauce
  • 2 (14.5 oz) cans low sodium chicken broth or beef broth
  • 1/2 cup water, then more as desired
  • 1 (15 oz) can diced tomatoes
  • 2 tsp granulated sugar
  • 1 1/2 tsp dried basil
  • 1 tsp dried oregano
  • 3/4 tsp dried thyme
  • 1/2 tsp dried marjoram
  • Salt and freshly ground black pepper to taste
  • 1 scant cup dry ditalini pasta
  • 1 (15 oz) can dark red kidney beans, drained and rinsed
  • 1 (15 oz) can great northern beans, drained and rinsed
  • Finely shredded Romano or Parmesan cheese, for serving

Directions

  • Heat 1 Tbsp olive oil in a large non-stick saucepan over medium high heat, crumble in ground beef or sausage and cook, stirring occasionally until cooked through. Drain fat from beef then transfer beef to a plate, set aside. Heat remaining 1 Tbsp olive oil in same large saucepan, onions, carrots, and celery over medium-high heat until tender about 6 minutes, add garlic and saute 1 minute longer. Reduce heat to a low, add tomato sauce, beef broth, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram 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. 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 a little more water if desired. Allow to cook 2 minutes longer. Serve warm with grated Romano or Parmesan cheese.
  • *If you don’t plan on eating all of the soup right away I recommend adding the pasta to individual servings. Then whatever is left over you can add the pasta to that the next day. Otherwise the pasta get’s really soggy and soup doesn’t have enough liquid.
  • Recipe Source: Cooking Classy

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