How to Make a Delicious Pasta e Fagioli

Here is a recipe where we can start thinking about balancing various types of flavors. Or practice balancing flavors/textures in a different kind of soup that you love. I love Pasta e Fagioli. It has a nice beefy flavor and is very satisfying. The balance of flavors involves carrots and tomato paste to add subtle sweetness. Beef, broth, seasoning, onions and garlic add salty and savory. Green peppers provide depth and a very subtle smoky touch (mushrooms can also add depth and rich flavor). Worcestershire Sauce adds the required acidity (and a little more sweet) to cut through the richness of the soup and balance it a little (you can also try wine or a little balsamic vinegar). Beans and pasta add texture and bite. You can omit the beans if you hate them. Experiment and have fun. I hope you like it!

Simple and Delicious Pasta e Fagioli ..


1 lb. ground beef
32 oz. beef broth (please be kind to migraine sufferers and get msg free)
8 oz. can tomato paste
2 lg carrots, diced med
2 stalks celery, diced med
1 onion, minced
2 cloves of garlic, minced
1 Tbsp butter
1/2 cup of green pepper, diced med
14 oz can of your favorite beans (cannellini or red kidney beans are my fave in this)
1/2 cup of mini pasta of your favorite shape
1 bay leaf
2-3 Tbsp worcestershire sauce
salt and freshly ground pepper to taste
1-2 tsp of Italian seasoning if you like

Chop veggies while defrosting meat. Brown ground beef with salt and pepper in a skillet. Transfer beef to a small stock pot and add beef broth, diced carrots and green peppers. Bring to a boil and then turn down to rapid simmer.

Saute onions and celery in skillet with 1 Tbsp of butter until onions start to soften and turn light brown. Stir in minced garlic and continute to saute veggies for 1-2 more minutes or until garlic is softened and onions are light brown and carmelized. Transfer sauteed veggies to the soup. Add bay leaf, cover and simmer for 30 minutes.

Then add 2/3 can of tomato paste, about 1-2 Tbsp of worcestershire sauce, more salt, pepper and seasoning if needed (taste test). Rinse beans and add to soup. Bring back to rapid simmer/low boil and add 1/2 cup of pasta. Cook 8-10 more minutes and serve hot with or without a little parmesan cheese and bread. Enjoy!