Sandy Sue’s Pasta e Fagioli Soup

Sandy Sue’s Pasta e Fagioli Soup – While visiting family up north, Noah and I spent several weekends in July at a wonderful place called Sandy Beach on the Ohio River. It’s a cool trailer park filled with lovely vacation homes. My dad, Dan, and step-mom, Sandy, have one right on the river with a gorgeous view of all the water traffic. Barges coming and going, all manner of boats, wave runners, and if you’re lucky, paddle-wheelers, especially at night. It was so exciting to see this one floating past, all lit up with bright lights and Calliope music echoing off the water. ⛴🎶

Sandy Sue's Pasta e Fagioli | Culinary Craftiness

Calliope River Boat on the Ohio River | Culinary Craftiness — Okay, this is a terrible pic. All I had was my little old Kodak camera and I couldn’t find the right setting in the dark and without my glasses. Trust me, it was very, very cool.

This little slice of heaven between Madison and Vevay, Indiana is the perfect place for family to come together to hang out on the large porch and relax after a day of boating, or doing nothing at all. Our second weekend there, Uncle Dale and Aunt Bonnie came down for a visit and I was so glad to see them! It had been years and we had a wonderful time catching up. There were only nine of us there that day and to make an easy, filling, delicious meal, Sandy made pasta e fagioli. She said it was an Olive Garden copycat recipe, but I looked everywhere on the internet and couldn’t find one made exactly as she made hers. It was fabulous! And far better than I recall the soup at O.G.

We had just enough left to fill 7 bowls for tired and hungry travelers the following Friday. A quick re-heat on the stove and it was like manna from heaven. So here it is in all its fantastic glorious-ness.

Sandy Sue’s Pasta e Fagioli Soup

2 lbs. ground beef
1 large onion, diced
3 carrots, diced (or finely chop a bag of matchstick carrots)
4 stalks celery, diced
1 jar (20 oz.) spaghetti sauce
1 can (10 oz.) Rotel, mild
1 (14 oz.) can petite cut tomatoes with garlic & olive oil
1 (14 oz.) can diced tomatoes with zesty mild green chilies
2 (14 oz.) cans diced tomatoes
3 cups beef broth (or 2 (15 oz) cans)
5 tsps. dried parsley
3 tsps. dried oregano
2 tsps. pepper
1 tsp. Tabasco
1 (15 oz) can dark red kidney beans
1 (15 oz) can cannellini (white kidney) beans
8 oz. ditalini pasta, uncooked
Optional shredded cheese, crackers, or corn chips for serving.

In a large stockpot, brown ground beef with onions. Drain off fat, then add everything but the pasta. Bring soup to a boil then reduce to a simmer. Cook for 30 minutes. Add uncooked pasta and continue to simmer for an additional 20 minutes, or until tender. Top with shredded cheese, crackers, and/or corn chips, if desired.