Pasta Fagioli

I'm so happy that it's soup weather. I was in need of some comfort today so I made some of my Pasta Fagioli and thought I'd share my recipe with you. It's super easy and quick, so you can enjoy a delicious bowl of soup in no time.

Pasta Fagioli Recipe - Lady by the Bay

1 Tbsp. olive oil
1 large carrot, chopped
2 stalks celery, chopped
1 small onion, chopped
1 clove garlic, chopped
1/2 lb. ground sirloin
1 can diced tomatoes
2-3 slices of jarred roasted red bell pepper, chopped
1 can cannellini beans or kidney beans
4 cups beef broth
1 cup V8 juice
1 tsp. Italian seasoning
Freshly ground black pepper
Kosher salt
1/2 cup small elbows, shells or ditalini (any small pasta you love)


Heat a heavy bottomed pot over medium-high heat. Add ground sirloin and cook until browned. Remove from pot and set aside. 

Add olive oil to pot. Add carrot, celery, onion and garlic. Cook for about 5 minutes, until the onion becomes translucent. 

Add ground sirloin back to pot. Add all remaining ingredients except pasta. (I also add a splash of wine. Any wine you have on hand is good. Wine makes all soups better.) Stir and bring to a boil. 

Once the soup comes to a boil, reduce heat to a low boil and cook for 10 minutes. 

Add the pasta. Cook for 5-6 minutes, until pasta is al dente.

Serve with fresh parmesan cheese and chopped scallions and/or chopped fresh parsley. A crusty bread is a wonderful accompaniment to this soup.


Until next time...

Lady by the Bay


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