Monday, April 18, 2011

Pasta E Fagioli Soup Recipe

I thought winter was over, yet with all the posts I've been reading from friends up north, apparently the cold and snow is now quite over. So, to help everyone combat the cold (even for those of us in the south who are dealing with some nasty rainy days) I decided to post my favorite Pasta E Fagioli recipe. This is one of my favorite hearty soups, and I order it often, yet in ever seem to find one as yummy as this.

3 tsp olive oil
2 lb ground beef
12 oz chopped sweet onions
14 oz diced carrots
14 oz diced celery
48 oz canned diced tomatoes
2 cups cooked red kidney beans
2 cups cooked white kidney beans
11 cups beef stock
3 tsp oregano
3 tsp pepper
5 tsp chopped fresh parsley
1 1/2 tsp Tabasco sauce
6 cups marinara sauce
8 oz ditalini pasta uncooked
Parmesan cheese freshly grated
Garlic bread

Sauté beef in oil until beef starts to brown.
Add onions, carrots, celery and tomatoes and simmer about 10 minutes.
Drain and rinse beans and place in large soup pot.
Drain beef and vegetables and add to pot.
Add remaining ingredients (minus the cheese and bread) and stir all together.
Simmer until carrots and celery are tender, about 45 minutes.

Makes about 9 quarts of soup
Serve hot with a sprinkle of parmesan cheese on top and a slice of garlic bread.

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