Zuppa di Carne & Fagioli
Recipe type: sandwich
  • 3 tablespoons extra virgin olive oil
  • ½ cup yellow onion, chopped
  • 1 teaspoon garlic, minced
  • ½ cup carrot, finely chopped
  • ½ cup celery, finely chopped
  • 10 ounces Premoro Hand-Pinched Style Beef Topping, 40024, thawed
  • 1-1/2 quart chicken broth
  • 2 tablespoons fresh parsley, chopped
  • 2 cups ditalini pasta
  • 2 cups canned cannellini beans, drained and rinsed
  • Salt and freshly ground pepper, to taste
  1. In heavy 4- to 5-quart pot, warm olive oil over medium heat for 1 minute.
  2. Add onion, garlic, carrot and celery.
  3. Cook and stir until vegetables are barely tender.
  4. Add beef.
  5. Cook and stir for 2 minutes.
  6. Add chicken broth and parsley.
  7. Bring to a boil.
  8. Reduce heat to a steady simmer.
  9. Add pasta and cook until pasta is al dente (about 8 minutes).
  10. Add beans and heat through.
  11. Salt and pepper to taste.
  12. Serve soup in heated bowls with Parmesan cheese on the side.
  13. CHEF'S NOTE: For a red version of pasta e fagioli, simply ad ¾ cup of tomato puree to pot with chicken broth. pasta can be cooked separately and held, warm. To serve, add a portion of pasta to soup bowl along with broth, beans and vegetables.
Recipe by Pizza Today at https://pizzatoday.com/recipes/salads-sandwiches-soups/zuppa-di-carne-fagioli