Tuesday, December 6, 2011

Pasta e Fagioli

Yesterday was the first super cold day we've had here in Texas and I was craving something warm. I did not have time to make anything that has to cook all day in the crock pot so I decided to make this soup that is fairly easy and quick. It completely warms your body as well as your soul and has enough leftover to eat throughout the week, or freeze for later.


2lbs ground beef
1 small onion chopped
3 cloves garlic chopped
3 large carrots chopped
4 large stalks of celery chopped
48 oz. diced tomatoes
2 cans dark red kidney beans rinsed and drained
1 32oz box beef broth
3 tsp oregano
1 tablespoon Italian seasoning
2 1/2 tsp freshly ground pepper
48 ox. spaghetti sauce (I use a spicy pesto sauce)
8 oz. dry pasta shells or small elbow maccaroni

Saute beef in a large 10 qt pot until beef is brown. Drain off the grease. Add onions, carrots, celery, and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Add beef stock, oregano, Italian seasoning, pepper and spaghetti sauce, Stir until combined and bring to a boil. Reduce heat to simmer and cook until carrots and celery are tender. Add pasta and simmer an additional 10 minutes until pasta is cooked through. Serve with crusty warm bread. My favorite is garlic, rosemary bread sold at Market Street. Enjoy!