Yes, this makes a lot! You can easily serve eight hungry people and have leftovers. The other good news is, Pasta Fagioli freezes well and is the perfect meal to have on standby in the freezer.
The preparation is simple, dice some veggies, saute for a moment, then add the beef. Cook until the beef is browned, add the rest of the ingredients, and soon you will have Pasta Fagioli on its way!
While it simmers you get to relax or if you have friends and family there, a good visit is always in order! Of course, if you are like so many others, a hands-off recipe like this one for Pasta Fagioli can also be the best time to get caught up with other chores. Then before you know it, dinner is done, and so are the chores! Either way, I hope you make this, it is delicious...
Ingredients needed for this recipe:
- onion
- garlic
- carrots
- celery
- ground beef
- tomato sauce
- diced tomatoes
- cooked or canned beans
- beef stock
- basil, oregano
- salt & pepper
- small sized pasta
- large pan with lid
- knife
- wooden spoon
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Pasta Fagioli
by the seat of my pants!
1 pound ground beef
2 T olive oil
1 very large onion, diced
3 - 4 coved garlic, minced
4 carrots, diced
3 - 4 ribs celery, diced
8 oz can tomato sauce
15 oz can diced tomatoes
6 c double-strength beef stock
1 t basil
1 t oregano
2 15 oz can Cannellini Beans, drained OR 3 c cooked white beans
salt & pepper
1 c small pasta
Add the olive oil to the pan along with the diced onion and the garlic. Saute until the onion is softening, do not let the onion brown. Add beef, continue to cook, and stir breaking up the beef. Drain excess fat, if needed.
Add carrots, celery, tomato sauce, diced tomatoes, and beef stock. Bring to a boil, add the basil, oregano, and drained beans. Reduce heat to simmer, cook for 1 1/2 - 2 hours. Taste, adjust flavor for salt and pepper to taste. Bring to a boil, add pasta and cook till done to your liking. Serve in large bowls with crusty bread and a sprinkling of Tomato Serendipity or Parmesan Cheese. Enjoy!
by the seat of my pants!
1 pound ground beef
2 T olive oil
1 very large onion, diced
3 - 4 coved garlic, minced
4 carrots, diced
3 - 4 ribs celery, diced
8 oz can tomato sauce
15 oz can diced tomatoes
6 c double-strength beef stock
1 t basil
1 t oregano
2 15 oz can Cannellini Beans, drained OR 3 c cooked white beans
salt & pepper
1 c small pasta
Add the olive oil to the pan along with the diced onion and the garlic. Saute until the onion is softening, do not let the onion brown. Add beef, continue to cook, and stir breaking up the beef. Drain excess fat, if needed.
Add carrots, celery, tomato sauce, diced tomatoes, and beef stock. Bring to a boil, add the basil, oregano, and drained beans. Reduce heat to simmer, cook for 1 1/2 - 2 hours. Taste, adjust flavor for salt and pepper to taste. Bring to a boil, add pasta and cook till done to your liking. Serve in large bowls with crusty bread and a sprinkling of Tomato Serendipity or Parmesan Cheese. Enjoy!
Storage options for Pasta Fagioli. Store covered in the refrigerator for up to four days. You may freeze this recipe, thaw it in the refrigerator before reheating.
UPDATE:
For your convenience, a "copy and paste" version of Pasta Fagioli has
been included below.
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Printable "copy and paste" version:
Pasta Fagioli
by the seat of my pants!
1 pound ground beef
2 T olive oil
1 very large onion, diced
3 - 4 coved garlic, minced
4 carrots, diced
3 - 4 ribs celery, diced
8 oz can tomato sauce
15 oz can diced tomatoes
6 c double-strength beef stock
1 t basil
1 t oregano
2 15 oz can Cannellini Beans, drained OR 3 c cooked white beans
salt & pepper
1 c small pasta
Add the olive oil to the pan along with the diced onion and the garlic. Saute until the onion is softening, do not let the onion brown. Add beef, continue to cook, and stir breaking up the beef. Drain excess fat, if needed.
Add carrots, celery, tomato sauce, diced tomatoes, and beef stock. Bring to a boil, add the basil, oregano, and drained beans. Reduce heat to simmer, cook for 1 1/2 - 2 hours. Taste, adjust flavor for salt and pepper to taste. Bring to a boil, add pasta and cook till done to your liking. Serve in large bowls with crusty bread and a sprinkling of Tomato Serendipity or Parmesan Cheese. Enjoy!
by the seat of my pants!
1 pound ground beef
2 T olive oil
1 very large onion, diced
3 - 4 coved garlic, minced
4 carrots, diced
3 - 4 ribs celery, diced
8 oz can tomato sauce
15 oz can diced tomatoes
6 c double-strength beef stock
1 t basil
1 t oregano
2 15 oz can Cannellini Beans, drained OR 3 c cooked white beans
salt & pepper
1 c small pasta
Add the olive oil to the pan along with the diced onion and the garlic. Saute until the onion is softening, do not let the onion brown. Add beef, continue to cook, and stir breaking up the beef. Drain excess fat, if needed.
Add carrots, celery, tomato sauce, diced tomatoes, and beef stock. Bring to a boil, add the basil, oregano, and drained beans. Reduce heat to simmer, cook for 1 1/2 - 2 hours. Taste, adjust flavor for salt and pepper to taste. Bring to a boil, add pasta and cook till done to your liking. Serve in large bowls with crusty bread and a sprinkling of Tomato Serendipity or Parmesan Cheese. Enjoy!
Storage options for Pasta Fagioli. Store covered in the refrigerator for up to four days. You may freeze this recipe, thaw it in the refrigerator before reheating.
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Looks yummy!
ReplyDeleteThank you, it freezes great also!
DeleteSounds good! Thanks so much for linking up with me at my #UnlimitedMonthlyLinkParty 11, open April 1 to 26. All entries shared on social media if share buttons installed. I’d like to invite you to check out my other current link parties too!
ReplyDeleteThank you!
DeleteI think I have everything in the house for this ... Another good soup to put on my stay-at-home cooking list.
ReplyDeleteWe really enjoyed this one!
DeleteGood one!
ReplyDeleteThanks!
DeleteWe are just coming into soup weather now so this recipe may come in handy.
ReplyDeleteIt is quite good, and freezes well for a quick meal "in the bank"! Thanks for stopping by!
DeleteYum that looks delicious!
ReplyDeleteThank you!
DeleteThis is a good "throw whatever you have in" recipe. I have a few random partially used bags of small pasta that I could utilize in this. Thanks!
ReplyDeleteI am with you, a delicious recipe to use up ingredients on hand! Thanks for stopping by.
DeleteVisiting again to say thanks so much for linking up with me at #AThemedLinkup 40 for Soup Recipes, open until January 27. I can't share, don't see your social share buttons.
ReplyDeleteThanks for the info on the buttons, I will have to work on that! have a great week ahead!
DeleteHey, I see those share buttons now! So yes, I shared!!
ReplyDeleteThanks!
Delete