Photo: Eaters Collective
Pasta e Fagioli a la Chez Ivano
15 ingredients
1 hr + 2 hr
8 quarts
openrecipes
"I have been preparing this magnificent pasta and bean soup, unchanged for over 30 years, and confess that of the very many Pasta e Fagioli I have tasted none even came close to a reasonable comparison to this superb dish Italiano. Garnish with grated Parmesan cheese if desired. Makes many servings and is excellent the next day. Should the soup become too thick it may be thinned with broth. Have many Chicago hard rolls, red wine, baguettes or garlic bread on hand. BUON APPETITO!"
Estimated Nutrition (whole recipe, rough)
794
Calories
45g
Protein
31g
Fat
84g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Kidney Bean | 1/2 cup canned (128g) drained | 112 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 pounds lean ground beef
- 1/2 cup olive oil
- 4 cups chopped onion
- 2 cups chopped celery
- 2 (4.5 ounce) jars bottled minced garlic
- 1 teaspoon coarsely ground black pepper
- 8 (14 ounce) cans beef broth
- 1 (28 ounce) can crushed tomatoes
- 1 (6 ounce) can tomato paste
- 2 1/2 teaspoons dried thyme
- 2 1/2 teaspoons dried basil
- 2 1/2 teaspoons dried oregano
- 2 tablespoons dried parsley
- 2 cups ditalini pasta
- 2 (15 ounce) cans kidney beans, drained and rinsed
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes