With the cooler weather in full swing, if you are not on the soup wagon then what are you doing?
I have always been a fan of the fagioli soup but wanted to make it more fall themed so here come the pumpkin pastas and some recipe changes. Check out this quick video below for a visual and I have also included the recipe for you to recreate and get cozy this season.
2 tablespoons of EVOO
3 cans of tomato sauce
4 cups of beef broth
2 stalks of chopped celery (approximately 1 cup)
2 cloves of chopped garlic
1 tsp chipotle pepper
Pinch of salt, pepper & crushed red pepper flakes
3 tablespoons of Italian seasoning
1 teaspoon of dried basil
1 cup of chopped onions
1 teaspoon of brown sugar
1 tablespoon of garlic and onion powder
1lb of ground beef - fully cooked
1 8oz can of Navy Beans (drained)
1 8 oz can of Red Beans (drained)
Step by Step:
Brown ground beef with olive oil.
Once fully cooked add garlic, celery and seasonings.
Allow to simmer and cook until onions become translucent.
Add tomato sauce and continue to cook low - now is the time to add your brown sugar.
Add beef broth and bring to a boil. Now is the taste test time...grab a spoon and taste your soup base. Add additional seasonings as necessary. Too strong? You can always thin it out with a little water.
Once boiling, add your your beans and continue to allow it to bowl.
Add your pasta, lower heat a little . Allow to cook so your pasta is finally done.
Serve hot and enjoy!