22 Aug 2012, 8:26am
Of Food and Love recipes:
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  • Of Food And Love: Fagioli

    Monday, it was looking wintery in the sky.  So, I answered the call and made a delicious soup that was introduced to me by my good friends over at Logically Crazy.  I saw it on their blog and knew I had to make it.

    When a soup calls for these ingredients, you know it’s going to be good.  Always.  These ingredients happen to be the base for my all time favorite Julia Child recipe for soup, too.

    What I really enjoy about this recipe is I can tweak it to my liking without disturbing the flavor.  We tend to like our hearty soups with a little more broth, so that’s how I’ll present this recipe.

    Fagioli Soup (adapted from Olive Garden by Logically Crazy and adapted again by me!)

    • 3 strips Bacon
    • 1.5 Onions, chopped
    • 2 tsp chopped garlic
    • 3 stalks celery, sliced
    • 1 lb ground beef
    • 3 carrots, chopped
    • 1 28oz can crushed tomatoes
    • 1 16oz can diced tomatoes
    • 1 16oz cans Kidney beans
    • 1 16oz can White Great Northern OR White Kidney Beans
    •  1 – 1.5 cup Ditalini pasta
    • Roughly 30oz Beef Broth
    • Roughly 10 oz Chicken Broth
    • 2 bay leaves
    • 1 tsp basil
    • 2 tsp oregano
    • 2 tsp thyme
    • 4 inch spring rosemary, finely chopped
    • 3/4 bunch parsley
    • pepper (to taste)
    • salt (to taste)
    • Roughly 1 Tb sugar (to equalize the acidic taste of the tomatoes)
    1. Cut the bacon into small pieces, saute until fat is released. Add onion, saute until translucent. Add garlic, saute briefly. Add celery and carrots.
    2. Once the onion, garlic, celery and carrot is done, add the can of crushed tomatoes, can of diced tomatoes, all spices (and sugar) except parsley. Bring to boil, let simmer.
    3. While tomato sauce is simmering, cook and drain the ground meat. Add to tomato sauce.
    4. When the tomato sauce has lost the raw tomato taste, add the broth and beans. Bring to a simmer.
    5. Cook the pasta separately, in well salted water.
    6. After the soup has simmered for at least 15 minutes, add parsley. Taste, and adjust.
    7. Throw in cooked pasta, and bring to a simmer. Let simmer for 30-40 minutes, keeping an eye on levels of broth and adding more if necessary. Season to taste.

    I served it with Ciabatta rolls from Trader Joe’s.  *sigh*  Hello fall :)

     
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