Pasta e Fagioli

To me the cooler weather in autumn means soup. This Italian soup is delicious and filling. I doubled the recipe so we could eat it two nights, and I still had enough for lunch for myself. The original recipe is Weight Watchers, but I made a few changes.

Pasta e Fagioli

1 tablespoon olive oil

1 onion, chopped

1 carrot, chopped

1 celery stalk, chopped

2 garlic cloves, minced

1/2 pound lean ground beef

1 teaspoon chili powder

1 teaspoon Italian seasoning

1/8 teaspoon crushed red pepper flakes

1/2 teaspoon salt

1/4 teaspoon black pepper

1 (14.5 ounce) can diced tomatoes

1 tablespoon tomato paste

4 cups chicken broth

1/2 cup red wine (optional)

1/2 cup small shell pasta (or whatever small pasta you like)

1 (15.5 ounce) can Great Northern beans, rinsed and drained

grated Parmesan cheese

Heat olive oil in a large pot.  Saute onion, carrots, celery, and garlic until soft, about 10 minutes. Add ground beef and cook until brown, about 5 minutes.

Stir in chili powder, Italian seasoning, red pepper flakes, salt, and pepper; cook 1 minute. Add tomatoes, tomato paste, wine, and chicken broth. Bring to a boil, reduce heat, and simmer uncovered 20 minutes. 

Stir in pasta, bring to boil, reduce heat, and simmer covered until the pasta is tender and the soup thickens, about 8 minutes. 

Add beans and heat. Serve with a sprinkle of Parmesan cheese, warm crusty bread and the remainder of the bottle of wine .  Makes 6 servings.

Note: Use less oil if you use a nonstick pot.  I never drain my ground beef, because I buy the leanest available.  Buy the tomato paste that comes in a tube. It lasts forever in the fridge and it's perfect for adding small amounts to recipes.

Printable version

Now I'm off to make Hubby's favorite meal, spaghetti. What is your favorite Italian food?

Linked to:

Balancing Beauty and Bedlam
A Bowl Full of Lemons 
This Chick Cooks
Lady Behind the Curtain
Miz Helen's Country Cottage

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