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)
onion powder**
garglic powder**
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.