Recipe Book

Pasta e Fagioli Soup

Updated: 12 Aug 2016

Ingredients

• 500g lean beef mince
• Olive oil
• 2 medium carrots, diced
• 3 stalks celery, diced
• 1 onion, chopped
• 1 clove garlic, minced
• 1.2l beef stock made with 2 cubes
• 2 tins chopped tomatoes
• 1 tin red kidney beans
• 1 tin cannellinni beans
• 1 tbsp granulated sugar
• 1 1/2 tsp dried basil
• 1 tsp dried oregano
• 3/4 tsp dried thyme
• 1/2 tsp dried marjoram
• Salt, pepper

• 100g macaroni / small pasta

• Lots of parmesan

Method

1. Saute the onions, carrot, and celery. After a few minutes add the garlic.
2. Once softened, push to one side of the pan and add the beef mince. Break up with a spoon and cook until browned.
3. Reduce the heat. Add the chopped tomatoes, both kinds of beans, and the stock. Add all of the seasoning. Simmer for at least 30 minutes.
4. Add the pasta about 10 minutes before serving.
5. Serve with crusty bread and plenty of parmesan cheese.

Made 5 portions.