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Pasta e Fagioli

'Pasta & Bean' soup, a warm and delicious classic for any evening but especially cold ones
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Prep Time 30 minutes
Cook Time 30 minutes

Ingredients
  

  • 2 lb Ground Beef
  • 3 tbsp Olive Oil
  • 1 Onion diced
  • 3 Celery Ribs diced
  • 3 Carrots chopped
  • 1 tsp Garlic minced
  • 1 15 oz can Kidney Beans
  • 2 15 oz can Cannellini Beans
  • 1 15 oz can Tomato Sauce
  • 1 15 oz can Diced Tomatoes
  • 2 32 oz box Chicken Broth
  • 3 c Water
  • Salt & Pepper to taste
  • 1 tsp Italian Seasoning
  • 1/2 tsp Red Pepper Flakes
  • 16 oz Pasta Ditalini or Sfoglini
  • 1 Parmesan Rind
  • 1 tbsp Fresh Basil finely chopped
  • Fresh Parsley for garnish
  • Freshly Grated or Shaved Parmesan Cheese for garnish

Instructions
 

  • In a large soup pot or cast iron Dutch Oven, cook your ground beef until browned. Drain any excess grease if necessary.
  • Add 1/2 c of water to your pot to season and loosen up any browned bits from cooking your beef.
  • Sauté onion and celery until translucent and soft. Add in your chopped carrots along with 1 tbsp of butter, stir and cook until soft.
  • Add minced garlic and stir for 1-2 minutes being sure not to burn your garlic.
  • Drain your beans and stir those in and add your beef back into the pot.
  • Add all other ingredients up to the pasta along with 1 tsp of salt and freshly cracked pepper.
  • Bring to a rigorous boil. Once boiling, add in your Parmesan rind and stir.
  • Pour in your pasta and cook according to package instructions.
  • Once pasta is soft, turn to simmer and add your chopped fresh Basil.
  • Taste test by adding more salt and pepper if needed.
  • Ladle the soup into bowls and garnish with freshly shaved Parmesan and fresh Parsley.
  • Enjoy!
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