Pasta e Fagioli Recipe

Published on December 28, 2015

This delicious recipe was sent to us by my wife’s grandmother. It’s incredibly tasty!

  • 1 and 1/2 tsp oil
  • 1 lb ground beef (or turkey)
  • 6 oz onion; chopped
  • 7 oz carrots; slivered (a bag of shredded carrots also works)
  • 7 oz celery; diced
  • 24 oz tomatoes; canned, diced
  • 1 can red kidney beans
  • 1 can white kidney beans or cannellini beans
  • 44 oz beef stock
  • 1 and 1/2 tsp dried oregano
  • 1 and 1/4 tsp pepper
  • 2 and 1/2 tsp fresh chopped parsley
  • 3/4 tsp Tabasco sauce
  • 24 oz spaghetti sauce
  • 4 oz dry pasta ditalini (or any other small pasta)

Saute beef in oil in large 10 qt pot until beef starts to brown. Add onions, carrots, celery, tomatoes, and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Next, add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and pasta. Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes to 1 hour. Makes 4.5 quarts of soup.

2 Comments

Very tasty stew but why do you insist on calling this recipe pasta fagioli? It has no resemblance to past a fagioli except for the beans, which, by the way should be cannelini, not great northern and kidney

Jonah

This is simply how the recipe was labelled when we received it, so I used the same name.

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