Thursday, February 13, 2014

Knock-Off Pasta Fagioli Soup

Today is a snow day which means Rachael's making soup for lunch! This is the second time I've made this soup and I've determined it's a keeper. This may be my new "go-to" soup for cold weather replacing my Mac & Cheese Soup from a few years ago...

Knock-Off Pasta Fagioli Soup
Adapted from Six Sisters' Tomato Macaroni Soup

1 lb ground beef
1 onion, diced
1 celery stalk, diced
1 carrot (or a small handful of baby carrots), diced
2 cloves of garlic, minced
6 cups of chicken/beef stock
1 (14 oz) can diced tomatoes
1 cup ketchup
1 (15 oz) can tomato sauce
1 can of kidney beans, drained and rinsed
3 tablespoons Worcestershire sauce
2 tablespoons brown sugar
1/2 teaspoon dried basil
salt and pepper to taste
1 1/2 cups small pasta shapes (mini wheels, elbow, etc.)

  1. In a large dutch oven, saute onion, celery, garlic, and carrots with the ground beef until cooked.
  2. Add in the remaining ingredients, except for the pasta and bring to a boil.
  3. Once boiling, add in the pasta and cook according to the package instructions.
  4. Serve with parmesan cheese.