Pasta e Fagioli a la Chez Ivano

Ground beef, beef broth, lots of garlic, tomatoes, ditalini pasta and kidney beans are seasoned with thyme, basil, oregano and parsley in this traditional soup.

• Preparation Time: 60 mins
• Cooking Time: 2 hr
• Total Time: 3 hr
• Calories: 322 Calories

Ingredients

• 2 tablespoons dried parsley
• 1 teaspoon coarsely ground black pepper
• 2 cups chopped celery
• 1 (28 ounce) can crushed tomatoes
• 1 (6 ounce) can tomato paste
• 3 pounds lean ground beef
• 2 (15 ounce) cans kidney beans, drained and rinsed
• 2 cups ditalini pasta
• 4 cups chopped onion
• 2 (4.5 ounce) jars bottled minced garlic
• 8 (14 ounce) cans beef broth
• 0.5 cup olive oil
• 2.5 teaspoons dried basil
• 2.5 teaspoons dried thyme
• 2.5 teaspoons dried oregano

Recipe Instructions

Step 1

In a large pot over medium heat, cook beef until no longer pink. Drain and set aside.

Step 2

In the same pot, heat the olive oil. Cook onion, celery, garlic and black pepper until vegetables are tender, 10 minutes. Stir in beef broth, crushed tomatoes and tomato paste. Season with thyme, basil, oregano and parsley. Cover, reduce heat and simmer 1 hour. (At this point, you may put the pot on a back burner to keep warm and continue with the next steps about 1 hour prior to serving, if you wish.)

Step 3

Stir in the beef and simmer 15 minutes. Stir in the pasta and cook until al dente, 8 to 10 minutes. Stir in the beans and heat through, 10 to 15 minutes.