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Pasta e Fagioli

Happy Fall Y'all! I LOVE fall, especially when we get a nice cold day like today in'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

- 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.


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