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Chez Ivano Pasta e Fagioli

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PREP TIME
60 min
COOKING TIME
120 min
TOTAL TIME
180 min
SERVINGS
20 servings
Soup Italian
Chez Ivano Pasta e Fagioli
Ingredients
  • 3 pounds lean ground beef
  • 1/2 cup olive oil
  • 4 cups chopped onion
  • 2 cups chopped celery
  • 2 (4.5 ounce) jars bottled minced garlic
  • 1 teaspoon coarsely ground black pepper
  • 8 (14 ounce) cans beef broth
  • 1 (28 ounce) can crushed tomatoes
  • 1 (6 ounce) can tomato paste
  • 2 1/2 teaspoons dried thyme
  • 2 1/2 teaspoons dried basil
  • 2 1/2 teaspoons dried oregano
  • 2 tablespoons dried parsley
  • 2 cups ditalini pasta
  • 2 (15 ounce) cans kidney beans, drained and rinsed
Instructions
1
Heat a large pot over medium heat and cook the beef until it reaches a fully cooked state, losing its pink color entirely. Remove from heat and set aside temporarily.
2
Next, reheat the olive oil in the same pot over medium heat. Sauté the onion, celery, and garlic until they become tender and soft, approximately 10 minutes. Add black pepper to enhance the flavor. Then, add beef broth, crushed tomatoes, and tomato paste to the pot. Season with thyme, basil, oregano, and parsley for added depth of flavor. Cover the pot with a lid and lower the heat to minimize simmering, allowing it to cook for 1 hour.
3
During this time, you can transfer the pot to a back burner to keep it warm and continue with the next steps 1 hour prior to serving, if desired.
4
Once the cooking time has elapsed, stir in the previously cooked beef and continue to simmer for an additional 15 minutes. Add pasta to the pot and cook until it reaches your desired level of doneness, typically 8-10 minutes. Stir in the beans and continue to heat through until they are fully incorporated, taking around 10-15 minutes.
5
Note: The cooking time for the pasta and beans may vary depending on individual preferences.