Pasta E Fagioli Soup

Posted on September 7, 2011


It’s getting to be that time of year again!  I love when the weather changes gets a cooler at night and a touch frosty in the morning, but still warm during the day.  If we are lucky, we get that through October.  Perfect season to start making soups and stews again.  Here is my take on a classic Italian soup.

Pasta E Fagioli Soup

This recipe makes a TON!  Cut in half for smaller batches.  Half a batch feeds my family for a couple of days.  Pre-cook the noodles and drain and add at the last minute to prevent them from getting mushy.  Serve with a hearty Italian bread and grated parmesan.

3 tsp oil

1 1/2 to 2 lbs ground beef or turkey, or mild Italian Sausage

6-8 carrots, grated, to make two cups

1 very large chopped onion, or two medium chopped onions

2 cups diced celery

48 oz. petite diced canned tomatoes

1 can red Kidney beans, drained and rinsed

1 can Great Northern or Cannelini beans, drained and rinsed

88 oz.  beef stock (reconstituted, canned, home-made)

3 tsp.  oregeno

2 1/2 tsp. pepper

5 T. chopped fresh parsely (or 1 1/2 T. dried)

1 1/2 tsp Tabasco sauce

48 oz. spaghetti sauce, canned or homemade

8 oz. dry macaroni, cooked until still firm and rinsed

Sauté meat in oil in large 10 quart pot until beef starts to brown. Add onions, carrots, celery and cook for about 10 minutes. Add tomatoes and simmer for about ten minutes.  Then drain and rinse beans and add to pot. Also add beef stock, oregano, pepper, Tabasco, and spaghetti sauce.

Simmer until celery and carrots are tender, about 45 minutes.  When vegetables are tender to your preference, stir in cooked pasta and simmer 5-10 minutes more, until heated through.