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Pasta E Fagioli Soup With Ground Beef and Spinach

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“this is a delicious hearty soup that is best if prepared a day ahead to blend the flavors, you can use fresh plum tomatoes in place of canned, make certain to blanch then peel the tomatoes firsly. Use your own favorite pasta sauce for this, homemade or purchased, if you like more beans then add in more! This makes a lot of soup but you can reduce to half or freeze for another meal. It is important to simmer this soup over a low heat uncovered for a longer time so that the soup will reduce and thicken and the flavors blend together, the longer it is simmered the better it will be, this soup can also be made in a crockpot but you will need to brown the beef with veggies in a skillet firstly --- the spinach may be replaced with zucchini or use both --- you will love this soup!”
READY IN:
2hrs 25mins
YIELD:
9 quarts (approx)
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large pot (use a 10-quart pot for this) cook the ground beef with onion, garlic, celery, oregano and dried chili flakes until the beef is well browned; drain fat, then add in 1/2 cup Parmesan cheese along will all remaining ingredients except the shell pasta, spinach and the Tabasco; bring to a boil and simmer UNCOVERED overlow heat for about 1-1/2 hours (or more).
  2. Add in the spinach and shell pasta about the last 15 minutes of cooking and continue to simmer over low heat until the pasta is cooked.
  3. Season with salt and pepper and Tabasco (if using).
  4. Ladle into bowls and top with more Parmesan cheese.

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