If it were up to me, I’d be eating this soup all the time.

Pasta Fagioli, or ‘pasta and beans,’ is a humble dish that has its roots in Italian peasant cooking, but it has found a cherished place in many Midwestern kitchens, including my own. This soup is a testament to the beauty of simple ingredients coming together to create something truly comforting. As the leaves turn and the air gets crisp, there’s nothing quite like a bowl of this hearty soup to warm both the body and soul. It’s a dish that reminds me of my grandmother’s kitchen, where the aroma of simmering beans and tomatoes would fill the air, promising a meal that was both nourishing and satisfying.
This Pasta Fagioli soup pairs beautifully with a slice of crusty bread, perfect for soaking up the flavorful broth. A simple green salad with a light vinaigrette can complement the richness of the soup. If you’re feeling indulgent, a sprinkle of freshly grated Parmesan cheese over the top adds a delightful touch. And of course, a glass of your favorite red wine can make the meal feel extra special.
Ingredients
1 pound ground beef
1 small onion, diced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, minced
2 cans (15 ounces each) diced tomatoes
1 can (15 ounces) red kidney beans, drained and rinsed
1 can (15 ounces) great northern beans, drained and rinsed
4 cups beef broth
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
Salt and pepper to taste
1 cup ditalini pasta
Fresh parsley, chopped (for garnish)
Directions
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