Pasta Fagioli

 

Back in the day, as soon as September rolled around, Momma Videccia would make this amazing soup every weekend and I begged my father to take me for a visit. Finally, Momma Videccia showed me how to make this soup, and this recipe is her personal one. When making it, I remember the stories of the old country she shared with me with a smile and a faint tear in her eyes. She missed Italy but loved living in New York with her family. She also loved to teach me how to cook authentic Italian dishes when my father and I visited her brother.  This Italian style soup is loaded with hearty ground beef, fresh vegetables, creamy beans, tender pasta and delicious herbs all in a rich and savory broth.

Ingredients

2 Tbsp olive oil, divided

1 lb lean ground beef

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 or homemade sauce

2 14.5 oz cans chicken broth

1/2 cup water, then more as desired

1 (15 oz) can diced tomatoes or 6 roma tomatoes diced fresh

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

1 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

3 Tbsp minced fresh parsley

Instructions

Heat 1 Tbsp olive oil in a large pot over medium high heat, crumble in ground beef 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 pot. 

Add onions, carrots, and celery and sauté over medium-high heat until tender for about 6 minutes, add garlic and sauté 1 minute longer. 

Add chicken broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram and cooked beef then season with salt and pepper to taste. 

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 a little more broth or water if desired. 

Allow to cook for 1 minute longer. Stir in parsley, serve warm with grated Romano or Parmesan cheese.

Elizabeth Kilbride is a writer and editor with forty years of experience, including twelve years in online content. She is the author of five books and holds an Associate of Arts degree in Business Management, a bachelor’s in mass communication and cyber-analysis, and a master’s in criminology with a focus on cybercrime and identity theft. Currently pursuing a Ph.D. in Criminology, Elizabeth’s portfolio covers politics, current affairs, elections, history, and true crime. She is also a gourmet cook, life coach, and artist skilled in watercolor, acrylic, oil, pen and ink, gouache, and pastels. As a political operative, she has been involved in over 300 campaigns and has transformed many life events into books and scripts. Additionally, Elizabeth manages seven blogs on topics ranging from art and life coaching to food, writing, gardening, and opinion or history pieces.

Italian Cuisine, Mediterranean, Kilbride, Potpourri of Frugality, Homemade, Do it yourself