Pasta e Fagioli a la Chez Ivano

I have been preparing this magnificent pasta and bean soup, unchanged for over 30 years, and confess that of the very many Pasta e Fagioli I have tasted none even came close to a reasonable comparison to this superb dish Italiano. Garnish with grated Parmesan cheese if desired. Makes many servings and is excellent the next day. Should the soup become too thick it may be thinned with broth. Have many Chicago hard rolls, red wine, baguettes or garlic bread on hand. BUON APPETITO!

INGRIDIENT

3 pounds lean ground beef

½ 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 ½ teaspoons dried thyme

2 ½ teaspoons dried basil

2 ½ teaspoons dried oregano

2 tablespoons dried parsley

2 cups ditalini pasta

2 (15 ounce) cans kidney beans, drained and rinsed

DIRECTION

Step: 1

In a large pot over medium heat, cook beef until no longer pink. Drain and set aside.

Step: 2

In the same pot, heat the olive oil. Cook onion, celery, garlic and black pepper until vegetables are tender, 10 minutes. Stir in beef broth, crushed tomatoes and tomato paste. Season with thyme, basil, oregano and parsley. Cover, reduce heat and simmer 1 hour. (At this point, you may put the pot on a back burner to keep warm and continue with the next steps about 1 hour prior to serving, if you wish.)

Step: 3

Stir in the beef and simmer 15 minutes. Stir in the pasta and cook until al dente, 8 to 10 minutes. Stir in the beans and heat through, 10 to 15 minutes.

NUTRITION FACT

Per Serving: 322 calories; protein 20.6g; carbohydrates 27.1g; fat 14.9g; cholesterol 44.6mg; sodium 782.9mg.

The name of “stew” can process to 2 time a food and a cooking method. Stewing makes not fast cooking chunks of meat, raw fruit or beans in a tastefull liquid . It’s same as to braising, instead it does have a few notable differences. The raw animal vested is chopped into few of pieces but of being processing menu whole , and the liquid all of it covers the essential in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that warms you up on a cold , winter day. It’s right that ; a bowl of classic beef stew does have warming featured food , but stew’s comfort factor goes way beyond preserving you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.

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