So good on a cold winter's night!
Since Hubby had a late meeting (after work) last night, and I've been fighting a sore throat all week, homemade soup in the crockpot seemed like a logical choice! Early in the day, I got out my Texas skillet and the ingredients and got started chopping celery, onions and garlic. It was time to make Italian Chili with Pasta (its fancy name is,"Pasta e Fagioli"). This is sooo good when it's cold out! I like to serve it with garlic bread.
My Italian Chili with Pasta
1 lb. ground beef
Chopped: (1 large) onion, 3 stalks celery and 3 cloves of garlic
2 tsp parsley flakes
1 tsp Italian seasoning
1/4 tsp red pepper flakes
Salt to taste
Large can of chicken broth (Swanson)
2 cans (Hunts) stewed plum tomatoes, broken up
1 can tomato sauce (I like Hunts)
1 can dark red kidney beans
1 can cannelloni (white beans)
Shredded Parmesan cheese for topping
Firm pasta cooked in well-salted water
In a large skillet, saute onion, celery and garlic in 1 TBSP of olive oil until translucent. Brown beef in the same pan
And add seasonings at the end.
Dump skillet contents into a sprayed crockpot. Add chicken broth, tomatoes and tomato sauce and the beans. Cook on low all day.
Right before serving, cook a firm pasta like elbow macaroni just until it's done (do not overcook...and use enough salt in your pasta water!). Drain pasta. Put a scoop of hot pasta in each bowl. Top with chili and sprinkle with shredded Parmesan cheese. Don't forget that garlic bread!