Fagioli Soup

 

This is super easy to make.  It is not complicated and it all comes together in one pot.  This recipe makes a lot, so  you can store the soup (separate from pasta) for up to 3 days in the refrigerator in an airtight container. 

It freezes really well for about 3 months in an airtight container. I usually store the soup and cooked pasta separately in the freezer. Thaw overnight in the refrigerator before reheating.

Ingredients:

• 2 Tbsp olive oil, divided
• 1 lb lean ground beef  ( I prefer medium ground beef)
• 1 medium to large chopped yellow onion
• 3 or 4 medium chopped carrots
• 4 stalks chopped celery
• 1 clove chopped garlic
• 1 28 oz can diced tomatos
• 1 16 or even 28 oz can mixed beans
• 1/2 lb sliced mushrooms (250 grams)  (optional, and you could easily substitute some cubed pcs of potato instead)
• 4 cups beef broth or 4 cups water with beef buillion
• 1/2  to 1 cup water as needed
• 2 bay leafs
• 1 tsp dried oregano
• 3/4 tsp dried thyme
• 1/2 tsp dried basil
• 1 teaspoon pepper
• Seasoning salt
• Salt and freshly ground black pepper to taste
• 1 teaspoon dried chili peppers (optional) 
• 1 cup dry pasta (rotini, penne, orzo, elbow macaroni, or whatever you have handy.
• Finely shredded Romano or Parmesan cheese , for serving

Instructions

• Heat 1 Tbsp olive oil in a large pot over medium high heat, crumble in ground beef and cook, stirring occasionally until cooked through. Ensure that the ground beef is seasoned.  I like to use seasoning salt, but salt and pepper will work too.
• Transfer beef to a plate, set aside.  
• Add onions, carrots, and celery and saute over medium-high heat until tender and lightly browned.   Add garlic and saute 1 minute longer. 
• Add beef broth, water, canned tomatoes, basil, oregano, thyme, mushrooms (or diced potatos), beans, and cooked beef. Then season with salt and pepper to taste. 
• Bring to a boil then reduce heat to medium-low, cover with lid and allow to simmer, stirring occasionally, until veggies are soft at least 30 minutes. 
• Meanwhile prepare pasta according to directions on package, cooking to al dente.   I recommend adding the pasta to individual servings. Otherwise pasta gets soggy and absorbs too much broth.
Thin with a little more broth or water if desired. 
• Allow to cook 1 minute longer. Add pasta to individual servings and serve warm with grated Romano or Parmesan cheese.
• It can be ganished with some sprigs of parsley if so desired.