1 1/2 lb ground beef ( I use lean and often the amount can vary depending on whats in the freezer.)
1 diced onion
4-5 stalks diced celery
2-3 carrots peeled and julienned
equivalent of 2 cloves garlic (I use minced)
In a big stock pot, brown ground beef and onion. If there is alot of grease, drain some...if not alot, it will add flavor. Add celery and carrot and allow all to gently fry for a few minutes.
then add:
1 can tomatoes- the reciope calls for 16 oz, but I use whatever I have sometimes it is a 28 oz can.
1 can tomato paste
2 cans of your favorite beans- Ive used pinto, black, great northern,white navy kidney- they're all yummy.
2 c (or more) water...if you add alot more, then adjust the tomato paste and spices for taste.
5 beef bullion cubes
1 tbsp dried parsley flakes
1/2 tsp sweet basil
1/4 tsp black pepper + fresh ground when serving
1 tsp salt
1/2 tsp oregano
1/2 tsp crushed red pepper (I may add a little more for a bite)
a few shakes of the cajun seasoning that I have in the cupboard (optional)
Allow to simmer until the veggies are a little tender. About 20 minutes.
about 10 minutes before serving add some small macaroni or ditalini pasta and continue to slow boil. (do not overcook, pasta will get soggy...(sometimes I forego the pasta and call it an itialian chili instead!!)
Sprinkle parmesean or romano or some other cheese on top.
By all means, adjust the spices to taste...I never measure and I do lots of taste testing while cooking...
Eat, enjoy!
Pasta Fagioli Soup TR style
March 16th, 2007 at 01:33 am
March 16th, 2007 at 01:36 am 1174008986
March 16th, 2007 at 01:48 am 1174009709
March 16th, 2007 at 04:02 pm 1174060921