Pasta E Fagioli Soup

Pasta E Fagioli

1 lb. Ground beef (93% lean)
12 oz. Onion; chopped
14 oz. Carrots; slivered (you can buy the bag of precut ones ~ usually by the bag salad mixes I use the whole bag.
1 stalk Celery; diced
48 oz. Crushed Tomatoes
1 15 ounce Can Dark Red Kidney Beans (rinsed and drained)
1 15 ounce Can Light Red Kidney Beans (rinsed and drained)
1 15 ounce Can White Kidney Beans ( rinsed and drained)
32 – 40 oz. Beef stock *** See Below ***
3 tsp. Oregano
2 1/2 tsp. Pepper (NOT CRUSHED PEPPER!!)
5 tsp. Parsley; (fresh chopped)
1 Jar Spaghetti Sauce (I use Bertoli Marinara with Burgundy Wine)
8 oz. dry pasta Shell macaroni; or other pasta


For the beef stock, this is what I do: At Sam’s Club I buy Tones Beef Base and use the recommended guidelines for what the jar calls for to make stock. As the soup is cooking, you may need to add some more, but it is better to add more later if needed. This particular brand of beef base is not as salty as some that you buy in grocery stores.

Sauté beef and onions in oil in large 10-qt. pot until beef starts to brown. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, crushed tomatoes, spaghetti sauce. Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes. When you have about 15 minutes left, add dry pasta to the soup.

This is kind of a mix between a Minestrone and a Chili.

That sounds yummy !! Fagioli is one of my favorite soups !