Wednesday, April 18, 2018

Pasta fazooooool


Yes, I know that's not how you spell it. Almost as cringe-worthy as seeing someone type wah-lah or viola! for voila!, right?

Anyway. Soup. On April 18. Not that there's anything wrong with soup year round, but I'm usually moving on to grilling things and fresh things now but it's still winter feeling so today, soup.

I like to say the name of pasta e fagioli  more than I like to eat it. Quick, cheap, and painless to make; and filling to eat without meat. I made 678 gallons of it last night to get rid of some ditalini and beef stock as I continue cleaning out my pantry.

Ingredients
2 tbs olive oil
1 medium sweet onion, chopped
3 stalks of celery, chopped
4 carrots, chopped
4 cloves garlic, minced (or 2 tsp already jarred minced garlic)
Crushed red pepper - to your taste, mine is a few shakes. Some is required!
Oregano - 1/2 tsp
Kosher salt
15 oz can of kidney beans, rinsed
15 oz can of pinto beans, rinsed
Half bag frozen cut green beans
15 oz can of petite diced tomatoes with liquid
15 oz can of tomato sauce
3 cups beef stock (you can use chicken or vegetable or water for that matter, but you'll need a little boost if you just use the water)
Half a box of ditalini

Directions
Heat oil in a large pot. Add onion, celery, carrot, and garlic and saute about six minutes or until onion is soft and translucent.

Add beans, tomatoes, sauce, stock, and spices. A word about this - I do not like crushed red pepper and even I add a few shakes to this soup. It requires it. If you have bay leaves, sprinkle a few of those in there too. I couldn't lay my hands on mine quickly enough and shit was burning.

Stir well and bring up to a low boil. Add ditalini and cook over medium until pasta is done, about 10 minutes. I personally turn it down to low and leave it on longer so the liquid goes down to almost nothing and everything soaks in the flavor.  I don't like a lot of broth in my soups. MFD does so he adds more on the back end when heating up. 

To Freeze
I gave you the measurements for a single pot which will feed four. I doubled it and it made enough for at least two more dinners for two or more than a week of lunches for me. If it's just you and you don't want to eat it more than twice, freeze half of one pot. Remember not to fill your containers to the very top - what you're freezing needs room to expand and breathe.

I spent all last night thinking it was Wednesday night so today actually being Wednesday is a low blow.

16 comments:

  1. I love a dump and cook soup. I eat soup year round, though prefer grilled and fresh things right now too!

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  2. This looks so yummmy and easy!

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  3. This is gary's absolute favorite!

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  4. Perfect for big gatherings. & love it can be vegetarian friendly :)

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  5. Yum!! We are still eating soups these days too...the chill in the air just won't go away!!!

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  6. I haven't had this soup in years but love all the ingredients to make it a hearty meal. Yours looks delicious! Emily @ Martinis & Bikinis

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  7. Oh man wah-lah is the WORST!!! I have seen that too and truly cannot believe it when I see it.

    This looks delicious. I'm usually onto grilling by now too but tonight I made a roast. But if it still feels like winter, may as well make winter food.

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  8. YUM! One of my favorite soups ever no matter how you spell it :)

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  9. Ya know, I've NEVER made this and I'm wondering why. I LOVE soup and this looks easy. Thanks!

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  10. Soup looks great and perfect for the winter that won't go away. And the 'wah-lah' grates on my nerves almost as much as 'viola' instead of 'voila' ... :)

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  11. I am so glad you shared this - it looks SO GOOD on your instagram!

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  12. Pasta fagioli is one of our favorites! I have a great crock pot recipe (on my blog) that we make when it's cold out (which is typically NOT in April! haha)

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  13. This looks so good - I love soup year round!

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  14. This looks delicious. Thanks for the recipe!

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  15. This never-ending winter requires much soup and chili!

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