One-Pot Pasta e Fagioli
This one-pot traditional Italian pasta e fagioli recipe is hearty, wholesome, and filling. Easy to customize for dietary preferences. Only 10 minutes of prep.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 pound lean ground beef
- Salt to taste
- 1 teaspoons dried oregano
- 1 medium onion diced
- 1 cup carrots diced
- 2 celery stalks diced
- 1 large tomato diced
- 1 (15-ounce) can red kidney beans rinsed and drained
- 2 cups Kettle & Fire Beef Cooking Broth
- 2 cups spaghetti sauce
- 8 ounces pasta shells
- 1-2 teaspoons hot sauce (I use Tabasco) optional
- 1/4 cup fresh parsley
- Freshly ground black pepper
- 1/2 cup shredded or freshly grated parmesan cheese
Instructions
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In a large pot, heat olive oil over medium heat. Add ground beef and break it up with a spatula. Cook until the beef starts to brown. In the meanwhile, season with salt and oregano.
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Add onions, carrots, celery, and tomatoes into the pot. Mix well and cook for about 10 minutes, stirring occasionally.
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Add beans, beef broth, spaghetti sauce, followed by pasta shells; drizzle hot sauce in the pot if using; stir and mix well. Bring to a boil and then simmer for 15-20 minutes on medium-low heat, or until the pasta is tender.
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Add freshly ground black pepper to taste and stir in parsley, then top with parmesan cheese. Dish, garnish with more parsley or cheese. Enjoy!
Recipe Notes
Notes: If you are looking for a soupier version, add 1 more cup beef broth and spaghetti sauce at step 3.