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Pasta e Fagioli

Prep Time15 minutes
Cook Time45 minutes
Servings: 6 people

Ingredients

  • 1 Lb Ground Beef Grass Fed
  • 3 Stalks Celery Chopped
  • 3 Carrots Diced
  • 3 Zucchini Diced
  • 1 Onion Chopped
  • 1 Bay Leaf
  • 3-4 Cups Chicken Broth Depends on preference
  • 1 Can Kidney Beans Organic
  • 1 Can Great Northern Beans Organic
  • 1 16oz Crushed Tomatoes Muir Glen Fire Roasted
  • 1 Can Diced Tomatoes Muir Glen Fire Roasted
  • 3 Cloves Garlic Minced
  • 1 Cup Banza Chickpea Macaroni Pre Cooked
  • 1 Tsp Dried Oregano
  • 1 Tsp Basil Dried or fresh
  • 1/2 Tsp Thyme Dried
  • 1 Bay Leaf Optional for flavor
  • Salt and Pepper To taste

Instructions

  • Dice all veggies ahead of time. * I double or triple this recipe since it freezes so well*
  • In a large pot or pan, brown ground beef while breaking it apart.
  • Drain fat and set meat to the side.
  • In a large stew pot or dutch oven, sautee celery, onion, and carrot in 2tbl of olive oil for 2 minutes
  • Reduce heat and add the rest of the spices and ingredients, including cooked ground beef.
  • Allow soup to simmer for about 30 minutes.
  • Add pasta and boil until al dente (6-8 minutes).
  • I love to serve with some grass fed parmesan or mozzarella. (Totally optional, but any Italian blend will do)