Pasta Fagioli



It’s Martin Luther King, Jr. Day! In observance I am home today. It will be a nice quiet day at home catching up on little things here.

I don’t know about you but I can eat soup every single day if I had to. I am a soup lover. So to keep with that I made a delicious Pasta Fagioli. It’s  delicious and hearty!

This is a great soup for the cold weather (and in my case hot weather too!).

Pasta Fagioli


  • 1 lb ground beef
  • 1/2 lb hot sausage
  • 1 diced onion
  • 1 c. chopped celery
  • 1 c. diced carrots
  • 1 28 oz can diced tomatoes or two 16 oz(I prefer fire roasted)
  • 1 15 oz can tomato sauce
  • 1 can dark kidney beans(not drained)
  • 1 can navy beans(not drained)
  • 2 c. water
  • 5 beef bullion cubes
  • 1 tbsp parsley
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1-2 tsp Italian seasoning
  • 1 1/2 cups small dry pasta
  • 1 c. frozen green beans or peas


In a large pot combine gr. beef, sausage, onion, celery, and carrots. Brown meat and drain fat. While the meat is browning, cook your pasta in a separate pot, remove and drain just before it’s totally cooked. After you drain the fat from meat, pour into the pot all the canned items, water, bullion and spices. Bring to a boil, then turn down heat and simmer 20 minutes. A few minutes before serving add in the cooked pasta and frozen veggies. The longer it sits the more liquid the pasta is going to absorb.

Serve yourself a nice big bowl and add some parmesan cheese over it! Delish!



Recipe source Over The Apple Tree


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