PASTA ‘e FAGIOLI

pasta fajiola

This is a hearty, filling comfort food. Be sure to slice up some fresh baked Italian bread to eat with this hearty soup!

INGREDIENTS

(This recipe is doubled and makes about 8 servings)

2 lbs. ground beef
1 onion, chopped
3 carrots, chopped
4 stalks celery, chopped
2 cans fired roasted diced tomatoes
1 can white kidney beans
1 can red kidney beans
3 cans beef broth
2 tsp oregano
1½ tsp pepper
1 Tbsp. parsley
2 tsp Tabasco sauce                                                                                                                                2 tsp sugar                                                                                                                                              2 tsp salt
1 small can tomato paste
8 oz. pasta such as Ditalini, Small Shells, Cellentani (pictured here)

 

pasta fajiola pot (2)

DIRECTIONS:

Fry beef in pan, drain fat.

Saute carrots, celery and onion until starting to soften.  Alternatively, you can just add the raw veggies to the pot. 

Add rest of the ingredients and simmer about 1 hour.

Serve w/grated fresh Pecorino Romano cheese (See my food blog on Grated Pecorino Romano).

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s