There is nothing better on a cold day than a big pot of soup simmering away on the stove. We have plenty of cold months to go around in New York. I love that we can all eat when we are ready if we can’t all sit down at the same time. The nice thing about this recipe is that most of it comes right from the pantry so it’s easy to pull together! I rarely use celery, I’m not a fan so I usually leave it out. I don’t use a lot of dried herbs either. Despite my Italian heritage, I’m not a fan of dried oregano. This is my version of Pasta Fagioli, I hope you’ll give it a try!
- One onion diced
- Three carrots peeled and sliced
- Two or three cloves of garlic chopped
- Olive oil
- Kosher salt & pepper
- 1 pound ground beef, I use 90/10
- One can light red kidney beans
- One can great northern beans
- One can diced tomatoes
- One large can tomato sauce
- Four cups chicken stock
- 1/2-3/4 cup Ditalini pasta
- Parm or romano for sprinkling
- Saute onion, carrots & garlic until soft in a few TBSP of olive oil.
- Add salt and pepper.
- Add ground beef and cook until there is no pink.
- Add stock, tomatoes, tomato sauce and rinsed beans.
- Cook until flavors combine and veggies are tender.
- Add pasta and cook until pasta is done.
- Serve with a sprinkling of cheese and fresh bread.
This is my favorite pot to cook soup in my red pot! I have one just like this.
You can find one here.