A hearty, healthy, cheap soup that changes based on what I have available.
Ingredients for this particular batch:
1 c. dry great northern beans (or navy. or cannellini.)
1 c. dry kidney beans
4 c. beef broth*
2 c. water*
2 cans tomato paste
1/2 large onion
2 cloves garlic, pressed or minced
1lb cooked ground beef (can be omitted if not on hand)
1 Tbs dried parsley
1 1/2 tsp dried basil
1 1/2 tsp dried oregano
1 tsp salt
1/2 c. Parmesan cheese
2 c. dry elbow macaroni noodles (or ditalini)
*I’ve also used 6 cups of homemade chicken stock and no water. I happened to have 4 cups of beef broth to use up this time.
** The recipe originally calls for tomato sauce, which contains garlic and onion powder. So I sprinkle this on top when I substitute paste for sauce. By the way, 1 can of paste plus 1 cup of water equals 2 cups of tomato sauce.
Put beans in a pot, cover with two inches of water, bring to a boil, simmer ten minutes uncovered, then remove from heat and let set for one hour, covered.
Put everything but noodles in the crock pot and cook on high for 4-6 hours or low for 8-10 hours.
This can be adapted for the stovetop. Use cooked beans, bring everything (but noodles) to a boil, simmer for one hour, add cooked noodles before serving.
I think I included all the necessary steps. It’s hard to say because I make it differently every time! I think I should have either added more water or broth or less noodles this time, though (since I substituted paste for sauce). Especially for leftovers’ sake. The beans and noodles really suck up the sauce!
But it was still good!
Do you have a favorite fagioli recipe you can share that I can try next time?
This post is a contribution to Frugal Friday.