I’m surprised I have not posted this week’s soup before, but it seems, according to the search feature (at the top and bottom of the blog – search a recipe or ingredient and you’ll find all sorts of good stuff on the blog), I haven’t. So in honor of my new friend Fennel Seed, I’m making this tonight. I’ll add a tsp of fennel seed to the original recipe, having no doubts it will add a nice flavor to this pasta soup. I’m also going to add some leftover spicy Italian sausage.
Pasta e Fagioli Soup
- 1 lb ground beef
- 1 tsp salt
- ½ tsp pepper
- 1 tsp oregano
- 1 tsp basil
- ¼ tsp thyme
- 1 small onion, diced
- 8 oz carrots, sliced
- 3 stalks celery, chopped
- 2 tsp crushed garlic
- 2-14 oz cans diced tomatoes or tomato puree
- 15 oz can red kidney beans
- 15 oz can white northern beans
- 16 oz chicken broth
- 1 tbsp white vinegar
- ¼ to ½ tsp crushed red pepper flakes
- 1 small bay leaf (remove before serving)
- 8 oz ditali pasta
large saucepan or dutch oven and small saucepan
In saucepan, brown beef, add spices and mix in well with meat, add onion, carrots, celery and garlic and sauté 3-5 minutes. Add remaining ingredients (except pasta) and let simmer 30 minutes on a medium, stirring frequently. In small saucepan, prepare pasta according to package directions, cooking to al dente. Drain completely and add to soup, simmer on low for additional 10 minutes.
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