PASTA FAGIOLI RECIPE

INGREDIENTS
1 lb ground beef
1 cup diced onion
1 cup diced celery
2 teaspoons minced garlic
2 tablespoons olive oil (optional)
1 cup diced carrots
3 medium tomatoes diced, OR 1  15oz can of diced tomatoes (including juices)
15 ounce can white beans, undrained
15 ounce can red kidney beans undrained
15 ounce can  tomato sauce
2 cups beef broth
1 tablespoon dried Italian seasoning
1 cup ditalini pasta, cooked and drained
parsley, basil, oregano or thyme for garnish if desired

INSTRUCTIONS
Brown beef till no longer pink.
Add onion, celery and minced garlic to pot of browned beef and cook until onions are soft.  If not enough fat in pat, add the olive oil as needed to aid in sauteeing.
Drain mat and vegetables of any excess fat
Add carrots, beans tomatoes, tomato sauce, beef broth and Italian seasoning to the mixture and bring to a simmer over medium heat.  Stir occasionally and cook for 20 minutes.
Meanwhile, cook the pasta until al dente.  Drain and set aside
Once the soup has simmered for at least 15 minutes, remove from heat and add the cooked pasta.

The recipe was posted on the slow roasted Italian site

NOTE:  After I browned the beef and sauteed the onion, celery and garlic, I dumped it all into a slow cooker and let it simmer for 2 hours on low.  I did not cook the pasta first, just added it to the pot to cook in the slow cooker and I added 1 cup of water to make more broth for the pasta to absorb.

Last edited by Chlynn1129 (3/06/2024 9:01 pm)