“No matter where I serve my guests…. they seem to like my kitchen the best…”
Many years ago I got hooked on Olive Garden’s Pasta e Fagioli soup … I just couldn’t get enough of it. I wanted to cook it at home so I tried dozens of recipes off the Internet and finally came up with an acceptable one. Then, shortly after we married, one cold evening my wife and I decided we wanted a nice hot Italian soup … I wanted to use my Pasta e Fagioli recipe and she wanted to use a recipe she had enjoyed at a Marshall Symphony League function for Northern Italian Bean Soup … well, you know who won and I’m certainly glad she did because this is absolutely the best darn bean (fagioli) soup I have ever had! This soup is the main reason that I enjoy cold weather. I don’t know why, but it is even better warmed over as a leftover than it was the first time around. Although it has never lasted long enough in our home to test this theory, this soup should freeze well for later use.
Brown and drain the ground beef. In a large pot, mince and saute the shallot with the minced or crushed garlic and then add the crumbled browned meat. Add the beef broth, the diced Italian tomatoes and the beans. Bring to a low boil and then simmer for 10 to 20 minutes. Wash the spinach and trim the stems. Julianne cut the zucchini into 2 to 3 inch pieces like skinny french fries. Add the spinach and zucchini to the pot. When the spinach wilts, the soup is ready. Sprinkle with parmesan or Romano cheese when serving.