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