The Sunday Recipe: Pasta e Fagioli


Pasta e Fagioli

Okay, so this is basically a cross between chili and soup. I refer to it as Italian Chili. It is perfect for cooler weather or to serve a crowd who needs nourishment.


  • 1 tablespoon olive oil
  • 3 cloves of garlic, peeled and sliced
  • 1 medium onion, diced
  • 7 ounces carrots, sliced (couple dozen baby carrots, 2 large carrots)
  • 7 ounces celery, sliced (3 or 4 celery ribs)
  • 1 can cannellini beans
  • 1 can kidney beans
  • 32 – 64 ounces beef broth, depending on how soupy you like it (Start with 32.)
  • 1 pound ground beef
  • 15 ounce can diced tomatoes
  • ½ – 28 ounce jar spaghetti sauce, or 1 can of pizza sauce
  • 1 ½ teaspoons oregano
  • 1 teaspoon parsley
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 1/8 teaspoon hot sauce or cayenne pepper (optional)
  • ½ cup elbow macaroni. (Gluten free works well.)


  1. In a large pot, saute the onion, garlic, celery and carrots in olive oil until softened.
  2. Push veggies to edge of pot and add ground beef.
  3. Chop the ground beef every few minutes until browned.
  4. Add the rest of the ingredients, except the pasta.
  5. Simmer for 30 – 60 minutes to meld flavors.
  6. Add the pasta and simmer until soft, about another 20 minutes.
  7. Enjoy.


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