Happy Fall Y'all! I LOVE fall, especially when we get a nice cold day like today in Texas...it's 40 degrees, and it's not even November! I get giddy when I can turn on the fireplace and put on a sweater this early in the season. AND its perfect weather for this hearty classic Italian soup. Pasta e Fagioli means "pasta and beans" and is prepared with simple, inexpensive ingredients of ground beef, beans, tender veggies in a lovely, savory tomato broth which begs to be served on a crisp fall night with a loaf of crusty bread, or even homemade biscuits.
Let's get cookin'!!
- 3 Tablespoons olive oil
- 1 pound of ground beef
- 4 cloves of garlic chopped
- 1 medium onion diced
- 1 carrot diced
- 3 ribs diced celery
- 2 Tablespoons tomato paste
- 6 cups low salt chicken broth
- 1 28 oz. can crushed tomatoes
- 1 bay leaf
- ¼ cup chopped fresh basil (plus more for garnish)
- 1 15 oz. can red kidney beans
- 1 15 oz. can cannellini beans
- 1 cup ditalini pasta
- ⅓ cup parmesan cheese, finely grated
In a medium skillet brown the ground beef. Drain fat and set aside.
Heat olive oil in a large dutch oven or 7 quart pot.
Saute garlic, carrots, onions and celery until soft but not browned, about 5 minutes.
Add the tomato paste and cook for another minute.
Add a ¼ teaspoon of salt and ¼ teaspoon of freshly ground pepper.
Add the chicken broth, tomatoes and bay leaf and bring to a boil.
Add the beans and pasta and simmer for 10-12 minutes or until the pasta is tender.
Add the browned ground beet and simmer 5 more minutes.
Season soup with salt and pepper to taste.
Serve in bowls with parmesan cheese, extra basil and some crusty bread.