Red Pasta Fagioli
Kelly Honsinger – Neighborhood Chef
Sharing Recipes & Friendship
A pot of soup simmering over the stove always brings about a feeling of comfort and reminds me of my childhood. Whether it is a cold winter day or I’m not feeling well or a loved one isn’t, nothing cures the soul better than a bowl of homemade soup. Making a pot of soup not only lifts my spirits and mood but it also makes my home smell wonderful! Most of my favorite recipes are handwritten and are from friends and family. Most of them have splattered tomato sauce, chocolate or grease on them and are so worn out that they are barely legible.
This Pasta Fagioli recipe came from one of my dearest Italian friends many years ago. Bon appetite!
Ingredients:
- Olive Oil
- 3-4 cloves of fresh garlic, minced
- 1 medium onion, chopped
- 3 stalks of celery, chopped
- 3 carrots, chopped
- 2 sausage links (hot or mild) chopped up and remove casing
- ½ lb of hamburger meat
- 1 cup of Ditalini pasta or as much as desired (cooked separately)
- 1 16 ounce can of diced tomatoes
- 1 16 ounce can of tomato sauce
- 1 28 ounce can of crushed tomatoes
- 1 32 ounce box of chicken broth or more if desired based on the amount of pasta added
- 1 can of cannellini beans
- 1 can red kidney beans
- 1 teaspoon or rosemary or more if desired, crushed
- Salt and pepper to taste
- 1 teaspoon of garlic powder
Directions:
Cover the bottom of soup pot with olive oil and place on low heat. Add garlic, onion and meat until cooked through. Add chopped celery, carrots, chicken broth, tomatoes, seasoning and let it simmer for a while. Once the flavors have emerged with desired seasoning, add drained white and red beans and cooked pasta. Serve and sprinkle with fresh parmesan cheese.
