Pasta Fagioli

imageI’m not a huge fan of pasta, but on those rare occasions that I crave for it, chances are I’d be going for a beef and macaroni dish. Like the pasta fagioli. It’s basically a soup but I consider it a full meal by itself. What with all the ingredients that include pasta, beef, vegetables, beans and tomato sauce. Surprisingly, this soup is not just for the cold or winter months. It’s a year-round fare, and you’ll know why once you prepare this dish in your home kitchen!


1 cup, elbow macaroni

1 lb, ground beef sirloin

2 tbsps Olive oil

4 cloves garlic, peeled and crushed

1/2 medium onion, sliced

1 medium carrot, sliced

1 stalk celery, sliced

3 cups, chicken broth

1 can (16 oz) tomato sauce

1 can (15 oz) diced tomatoes

1 can (15 oz) red kidney beans, drained and rinsed

1 can (15 oz) pinto beans, drained and rinsed

1 tsp dried basil

1 tsp dried oregano

Salt and pepper to taste


In a large pot of boiling salted water, cook pasta according to package instructions; drain well and set aside. Heat 1 tablespoon Olive oil in a large stockpot over medium heat. Add  ground beef to the skillet and cook until browned.  Add remaining Olive oil to the stockpot. Stir in garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Add in chicken broth, tomato sauce, diced tomatoes, basil and 1 cup water. Season with salt and pepper. Bring to a boil. Reduce heat and simmer, covered, until vegetables are tender, about 10-15 minutes. Stir in macaroni and beans  until heated through. Serve warm.


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