Nanas Pasta Fagiole Soup Recipes

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NANA'S PASTA FAGIOLE SOUP



Nana's Pasta Fagiole Soup image

Mom knew how to make soup! This recipe is warm, delicious and full of flavor. I love the tip on having the pasta on the side so it doesn't get soggy. The seasoning amount in the dish is just perfect - the tomato base, Italian seasoning and the pepper flakes for a kick.

Provided by Matthew Peterson

Categories     Beef Soups

Time 2h

Number Of Ingredients 18

2 lb ground beef
1 onion-diced
4 carrots, chopped
4 stalk(s) celery, chopped
6 clove garlic
1 can(s) tomatoes diced; 10 oz.
1 can(s) fire roasted diced tomatoes; 10 oz.
3 box beef stock; 10 oz.
1 can(s) kidney beans, canned; 16 oz.
1-16oz. can(s) cannellini or white kidney beans canned
12 oz can V8 juice
1 jar(s) spaghetti sauce; 10 oz.
1 Tbsp worcestershire sauce
3 tsp oregano, dried
5 tsp parsley
3 tsp black pepper
1 tsp red chile flakes
1 bag(s) pasta of choice (elbow, macaroni, etc.)

Steps:

  • 1. Brown beef in frying pan with house seasoning. (salt, pepper & garlic powder)
  • 2. In a large stock pot, add all other ingredients. Bring to a boil and reduce to a simmer until the veggies are tender and onions translucent, at least 30 minutes.
  • 3. While soup is simmering boil pasta in salted water until al dente. When finished set aside to cool. you can chill in refrigerator if needed.
  • 4. Ladle soup into large bowls and add as much pasta as you like. *** Always keep pasta separate until serving. If you put it in the soup when you cook it the noodles will get soggy and gross.***

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