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Pasta e Fagioli a la Chez Ivano
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Prep Time:
60 minutes
Cook Time:
120 minutes
Total Time:
180 minutes
Savory Italian beef and pasta soup, simmered with fragrant herbs and garlic.
Ingredients:
  • 3 pounds lean ground beef
  • 0.5 cup olive oil
  • 4 cups chopped onion
  • 2 cups chopped celery
  • 2 (4.5 ounce) jars bottled minced garlic
  • 1 teaspoon coarsely ground black pepper
  • 8 (14 ounce) cans beef broth
  • 1 (28 ounce) can crushed tomatoes
  • 1 (6 ounce) can tomato paste
  • 2.5 teaspoons dried thyme
  • 2.5 teaspoons dried basil
  • 2.5 teaspoons dried oregano
  • 2 tablespoons dried parsley
  • 2 cups ditalini pasta
  • 2 (15 ounce) cans kidney beans, drained and rinsed
Instructions:
  • In a large pot over medium heat, brown the beef until fully cooked. Drain any excess fat and set aside.
  • In the same pot, warm the olive oil. Sauté onion, celery, garlic, and black pepper until tender, about 10 minutes. Add beef broth, crushed tomatoes, and tomato paste. Season with thyme, basil, oregano, and parsley. Cover, lower heat, and simmer for 1 hour. (You can keep the pot warm on a back burner at this stage and proceed with the next steps 1 hour before serving, if desired.)
  • Combine the beef and simmer for 15 minutes. Add the pasta and cook until al dente, 8 to 10 minutes. Introduce the beans and heat through for 10 to 15 minutes.

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