Wednesday, November 2, 2016

Pasta e Fagioli Soup

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If you know anything about me you know I LOVE soup.

I love soup in the Spring. I love soup in the Fall. I love soup in the Winter. And I even love soup in the middle of summer!

I love everything about soup.  The process of making it, the slow simmer of it on the stove.  The total comfort you get from a bowl and especially the warm delicious way it fills you up without giving you that overstuffed feeling.

I made this pasta e fagioli last year and then promptly forgot all about it until I found the recipe a few days ago.

Now that the weather has turned a little cooler I thought it was the perfect time to make another batch.

Boy oh boy was I excited when this soup was done cooking.  It smelled so delicious and tasted even better!

Make a batch today and you'll be able to enjoy it all week.

Here's what you need:

1 pound ground beef
4 oz. Pancetta
2 Tbs. canola oil
2 large carrots, diced (approx. 1 cup)
3 celery stalks, diced (approx. 1 cup)
1 yellow onion, diced
4 garlic cloves, minced
8 oz. can tomato sauce
14 oz. can crushed tomatoes
2 cans cannelini beans, drained and rinsed
1 bay leaf
3/4 tsp. dried oregano
1/2 tsp. Italian seasoning
1/4 tsp. dried thyme
1 Tbs. sugar
1-2 tsp. salt
pinch of red pepper flakes
1 cup. uncooked Ditalini pasta (cooked separately for only about 5 minutes to Al Dente)
32 oz. low sodium chicken stock
3 - 4 cups water
Freshly grated Parmesan for garnish

In a large stock pot or Dutch oven heat the pan over medium high and add the ground beef and Pancetta and cook until crumbly and brown.  Remove to a paper towel lined plate to drain.
Add the canola oil and veggies (minus the garlic) to the pot.  Saute, stirring, until soft (about 4 - 6 minutes)
Add the garlic and cook, stirring, about 1 minute.
Add the seasonings and stir to combine. Cook 1 minute.
Add the tomato sauce and crushed tomatoes. Stir to combine.
Add the stock and beans and stir to combine.
Add the meat and bring to a boil.  Reduce to a simmer and cover.  Simmer 20 minutes.
Add the pre cooked pasta and return to a simmer for 10 minutes.
If you need to thin the soup, like I usually do because I add way to much other goodies, you may add up to 4 cups water at this point.  It won't dilute the flavor at all.
Serve as a lunch, dinner, or side dish.  Mmmm mmm  Garnish with freshly grated Parmesan for a delicious addition.
Easy for packing up and taking to school or work in your Hydro Flask food flask which will keep it hot for hours.


Serves 8 - 10
Here's the handy printable - Pasta e Fagioli Soup

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