Pasta e Fagioli

Ingredients

  • 1 tablespoon olive oil
  • 2 pounds ground beef
  • 12 ounces chopped onion
  • 6 cloves minced garlic
  • 14 ounces diced carrot
  • 14 ounces diced celery
  • 48 ounces diced fresh tomatoes
  • 15 ounces cooked red kidney beans
  • 15 ounces cooked white beans
  • 88 ounces beef stock
  • 1 tablespoon chopped fresh basil leaves
  • 1 tablespoon pepper
  • 2 tablespoon chopped fresh parsley
  • 2 teaspoons hot sauce
  • 48 ounces marinara sauce
  • 1 pound elbow macaroni
  • Salt and pepper to taste

Instructions 1. Brown beef in olive oil.
2. Add onion, garlic, carrot, celery and tomatoes and simmer until tender.
3. Drain and rinse beans and add to pot with beef stock.
4. Add remaining ingredients and pasta.
5. Simmer for 45 minutes; adjust seasoning with salt and pepper.
6. If desired, serve with fresh grated Parmesan cheese.

Click here to submit recipe

Pasta e Fagioli

Ingredients

  • 2 cups (5 ounce) tubetti or ditalini pasta
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup hopped yellow onion
  • 1 clove garlic, crushed
  • 1/2 cup each diced carrots and celery
  • 1-1/2 quarts chicken broth
  • 2 tablespoons chopped parsley
  • 1 19-ounce can cannellini beans, drained, rinsed
  • Salt and freshly ground pepper, to taste

Instructions Cook the pasta in boiling salted water until al dente. Drain well. Set aside. Keep it warm.

In a heavy pot set over medium heat warm the oil for 1 minute. Add the onion, garlic, carrots and celery. Cook and stir for 2 to 3 min. Add chicken broth and parsley. Reduce heat to a steady simmer and cook for about 20 min. Add the beans, salt and pepper. Keep the soup at serving temperature.

To order, ladle portions into heated soup bowls. Add the cooked pasta. Serve with grated Parmesan.

COOK’S NOTE: To make a “red” version, simply add 1 cup tomato puree to the pit with the chicken broth.

Click here to submit recipe