Pasta e Faggioli

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Rather than putting pressure on myself to make this large meal that I'm supposed to eat for the whole week, I scale it down into a plan that can feed a single person on demand. And I teach everyone in my household how to make it themselves. No more chopping vegetables for 10 servings. Cut your own carrots sucker.

Update: this has been perfected. Prize winner 🏆 

Ingredients: 

  • 1/3 large yellow onion.
  • 1/2 cup grated carrots 
  • 1 celery rib
  • 1/2 cup Ditalini pasta.
  • 1/3 pound ground beef patty. 
  • 1 tbsp fresh minced parsley.
  • 1/2 tsp garlic powder 
  • 1 tablespoon EVOO.
  • 3 cups filtered water.
  • 1 can (6 oz) tomato paste (like Hunts w/ garlic, oregano, basil). 
  • 1 tbsp Italian seasoning (like Great Value w/ basil, oregano, rosemary, thyme, parsley and garlic). 
  • 1/4 tsp ground black pepper 
  • 1/4 tsp salt.
  • 2 tbsp butter. 
  • 1 tbsp dry white cooking wine. 
  • 1/2 can dark red kidney beans. 
  • Garnish: 1 tbsp ground parmesan cheese (like Bella Rosa at Walmart)

Prep:

Get out all of your ingredients for quick prep, and put them away (when you're done with each one) to clear up space.

  1. Rinse, trim and slice your celery (crosswise) into 1/2 inch pieces. Place into a separate bowl. Put remainder away.
  2. Microwave celery for 2 minutes.
  3. Dice the onion and add it to a small bowl. Cover the remaining onion for next time you're making Faggioli, and put it away. 
  4. Grate carrots, if necessary (about 1). Add carrots to a separate small bowl. Put remainder away.
  5. Add minced parsley to another small bowl. Put remainder away.
  6. Add Ditalini to another small bowl. Put remainder away.
  7. Add dry white wine to another small container. Put remainder away.
  8. Get out your butter, EVOO, garlic powder, Italian Seasoning, black pepper, and salt. Set aside.
  9. Pour 1.5 cups each of your water into 2 separate vessels to be dumped into the pan later.
  10. Put the tomato paste in a separate bowl. Put remainder away.
  11. Drain and rinse your beans. Reserve half of them for cooking, and put remainder away.
  12. Add grated Parmesan to another small bowl. Put remainder away.

Directions:
  1. Add butter, celery, and onion to a skillet, and cook over medium high (6) heat; about 4 minutes. Stir occasionally.
  2. Turn heat to medium low (3).
  3. Add EVOO, white wine, beef and carrots, and cook for 3 minutes.
  4. Add water (1.5 cups) and spices [garlic powder, black pepper, salt and Italian Seasoning], and bring back up to a simmer.
  5. Add Ditalini; cover, and cook for 5 more minutes. 
  6. Add tomato paste. Stir to combine.
  7. Add 2nd half of water (1.5 cup) and beans. Stir. 
  8. Bring back up to a simmer, and turn off heat.
  9. Cover and allow to rest for 5 more minutes. 
  10. Add fresh parlsey and parmesan, if using. 
Serves 1 (2 bowls of soup)





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