Pasta Fagioli with a kick
Spicy, Warm and Healthy... for those cold winter days.. There are many versions out there of this Italian favorite.. This one is similar to the one you get at Olive garden with a couple of variations... and a bit more spicy. If you don't want it too spicy you can omit the chili powder.
- 1 lb of lean ground beef
- 1 or 2 carrots, diced sml
- 2 pieces of celery, diced sml
- 1 small onion; diced sml
- 1 28 oz can crushed tomatoes
- 2 8 oz cans of mexican style tomato sauce (El Pato or similar brand)
- 15 oz of beef broth
- 15 oz can of garbanzo beans (undrained)
- 15 oz can of pinto beans (undrained)
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp oregano flakes
- 1 tsp basil flakes (or fresh; cut in strips; according to your own taste)
- 1/2 tsp dried thyme
- 1/2 tsp of New Mexico Chili Powder
- 8 oz dry ditalini or small elbows
- Fresh Parmesan cheese grated for serving
Preparation time 15mins
Cooking time 75mins
Brown the ground beef in a large sauce pan... until pink is gone and fat is rendered. Drain well. Add your diced vegetables; seasonings except the chili powder and saute for 10 minutes. Stir occasionally for even heating and to prevent sticking. Add everything else except the pasta and the Parmesan cheese. Simmer for an hour. Meanwhile cook the pasta according to the package instructions. Add the cooked pasta in the last 10 minutes of cooking your soup.
Serve with the fresh grated parmesan and enjoy!