Reposting because this soup is soooo good!
I love this soup! It is full of tons of veggies and has enough meat in it to make it the kind of soup you can have as a meal.
Have a nice fresh roll with it and you have a meal. This recipe makes a nice big batch. I have found an easy and very effective way to freeze individual portions of this soup. I’ll show you what I do right after the recipe.
Ingredients
- 2 TBS vegetable oil
- 1 1/2 lbs lean ground beef
- 3 large carrots - diced
- 5 celery stalks - diced
- 1/2 of a large sweet onion (diced)
- 28 oz can of crushed tomatoes (the large can)
- 30 oz beef broth
- 2 bay leaves (optional but I love the flavor)
- 1 1/2 tsp dried oregano
- 2 tsp basil
- 1/2 tsp dried thyme
- 1 15 oz can cannelloni beans (drain then rinse)
- 1 15 oz can red kidney beans (rained then rinse)
- 1 cup ditalini pasta - uncooked
Instructions
- Add oil to large skillet and brown ground beef. Set aside.
- In a large dutch oven or pot add all ingredients except beans and pasta.
- Bring to low boil and cook for approx. 1/2 hour.
- Add beans and pasta. Cook until pasta is al dante. Approx. 10 minutes.
- Remove bay leaves before serving or freezing.
- Serve with fresh crusty rolls.
Lots of hamburger meat and vegetables are the basis for this filling soup.
As mentioned earlier, this recipe makes a large amount. I LOVE freezing soup in individual portions and have tried many different ways. Prior to this method, I used to freeze them in plastic bags. I did like that they would lay flat but sometimes the bags got dinged by other items in the freezer and a small hole would be poked into the bag. This is such a good soup to freeze because pasta fagioli is perfect as a meal.
I’m a mason jar addict! I have a ton of the 12 oz jelly jars. This makes a perfect individual portion.
To reheat it, you have a few options. If you are super organized, put the soup in the fridge the night before (I never remember to). Or, leave it on the counter for a few hours to start melting (never leave it out long enough to warm up). Or, do what I do. Remove the lid and microwave the soup in the jar for a few minutes so it slides out of the jar into a pan so you can warm it in the over. I don’t recommend heating it in the mason jar because it makes a big old mess and doesn’t heat evenly. I have found that the pasta and the beans absorb the broth so sometimes you need to add a bit more so your soup has the right amount of liquid. If you don’t have broth, it’s flavorful enough that you probably won’t notice if you add a bit of water.
Below are the jars that I use. For some reason, they aren’t the popular ones sold in most of the stores I frequent. Amazon to the rescue. Also, I LOVE the plastic lids. I reuse them and they clean up great in the dishwasher. Oh, the Pioneer Woman dutch oven that I use and love is now also available at Amazon. (Know, that I make a tiny, tiny commission if you click through and decide to buy any of the items I recommend, below).
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I like having a hearty bowl of soup as a meal. Sometimes I make a big batch to freeze so we’ll have convenient dinners on busy days.
I love a good heart soup like this. We are just coming into Autumn so this will be perfect very soon 🙂
Such a hearty soup. Totally warming from the inside out.
cozy sunday night? pasta e fagioli of course! love your recipe, can’t wait to try it
Love soups – especially the kind that’s easy to make in big batches and freeze for later!
Looks so delicious. My husband is half Italian but I have never had this from anyone is his family. I’ll have to try it because I know he will like it. Pinning.