Eat till it hurts, recipes

Pasta E Fagioli

So i’m not Italian… but I like to think I am with the amount of pasta and cheese I consume! I first had this soup at Olive Garden (and i’m well aware that this is not legit Italian to those who are authentic!) but my roots take me back to Philadelphia and my parents used to take my sister and I to Ville de Roma, which is in the Italian district of Philadelphia. Man…. what I’d give to go back there, they have some of the best authentic Italian food I have ever inhaled (literally, I eat till it hurts there, folks). They would make this soup though and it was so good… (it beats Olive Garden, shhhh) and I have tweaked it a bit to make my own version to share with y’all!

I usually make this in my pressure cooker and the best part about this recipe is it is super versatile for those that want to slow cook it or put it in a big ol’ pot to simmer on the stove. I try and make all my recipes as versatile as possible!

Prep Time: 15 minutes
Pressure Cooker Time: 15 minutes
Total Time: 300 minutes
Ingredients
  • 1 lb lean ground beef
  • 1 1/2 cups chopped yellow onion
  • 1 cup mixed vegetables
  • 2 cloves garlic , minced
  • 1 large can tomato sauce
  • 2 C low sodium chicken broth
  • 1/2 cup water
  • 1 (15 oz) can diced tomatoes
  • 1 1/2 tsp dried basil
  • 1 tsp dried oregano
  • 3/4 tsp dried thyme
  • Salt and pepper to taste
  • 1cup cooked ditalini pasta
  • 1 can dark red kidney beans, drained and rinsed
  • can great northern beans, drained and rinsed
  • Finely shredded Parmesan cheese

Instructions

  1. In your pressure cooker, cook ground beef stirring occasionally until cooked through.

  2. Add onions, carrots, and celery and saute until tender about 6 minutes, add garlic and saute 1 minute longer.

  3. Add chicken broth, tomato sauce, water, canned tomatoes, beans, and spices.

  4. Pressure cook on medium pressure (or soup option if you have that on your cooker) for 10 min.

  5. Prepare ditalani pasta according to directions on package, cooking to al dente.

  6. Once soup has cooked add cooked and drained pasta to soup. Mix in some Parmesan cheese and let cook another minutes.

  7. Serve with a side salad and top with more cheese (cheese is life in my world!)

Variations

Crock-pot Variation: It is super easy to turn this recipe into a crock-pot version. Make sure to cook your ground beef and from there add the beef and all the ingredients minus the cheese to the crock-pot. You will cook on high for 4 hours or low for 6-8 hours. Top with cheese and BAM! Easy for all my mama friends.

Stove top Variation: Same as the crock-pot, good your beef, saute your veggies for 7 minutes, add your garlic and then add all the rest of the ingredients minus the cheese. Let simmer on low heat for 35 minutes and then add your cheese and mix.

EAT TILL IT HURTS FRIENDS!

Favorite Products:

I love this meat chopper for my ground beef meals. Heck, I actually use it for a lot of recipes!

I love the Power XL pressure cooker. I’ve had mine for 2 years and it’s always been consistent with my meals and definitely not intimidating!

Lastly, I love these crock-pot liners. I’ve been using them for years now and there is no funky taste or melting plastic, as that is some of the questions I get! They make for an easy clean up!!

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