Pasta Fagioli with Aunt Mary Ann’s Sunday Marinara
3 Tbsp olive oil
¾ cup sweet onion, chopped
¾ cup celery, chopped
1 jar Aunt Mary Ann’s Sunday Marinara
1 quart beef stock
1 cup water
2 15 oz cans kidney beans, drained
1 cup uncooked elbow macaroni
1/3 cup grated Parmesan or Romano cheese
Pasta Fagioli is an Italian soup that translates to pasta and beans. It originated as a pheasant dish composed of very inexpensive ingredients. The matriarch of our family, Mafalda DelGrosso, loved adding mushrooms to her Pasta Fagioli, so feel free to experiment with a variety of vegetables or even meat to add texture and flavor to your soup.
- In a stock pot sauté onion and celery in olive oil over medium heat until translucent. Season with salt and pepper.
- Pour sauce into the pot, add water to the jar, place lid back on and shake, then pour excess sauce into the pot. Add beef stock and mix together.
- Cook until heated through, then add macaroni.
- Add beans and bring to a boil. Simmer for 30 minutes on medium-low.
- Serve in large soup bowls and top with grated cheese.