3 tsp. extra virgin oil
2 lbs. lean ground beef (85/15 or 90/10)
1-1/2 cups yellow onion, small dice
1-3/4 cups fresh carrots, small dice
1-3/4 cups celery, medium dice
48 oz. can Italian plum tomatoes, diced
2-1/2 cups canned red kidney beans, drained
2 cups canned white kidney beans or cannellini beans, drained
10 cups low sodium canned beef stock
2 tsp. ground oregano
1 tsp. Frank Davis Sicilian Seasoning
2 tsp. ground black pepper
2 Tbsp. Italian parsley, fresh-chopped
1-1/2 tsp. Tabasco or Frank Davis Garlic Hot Sauce
48 oz. jar spaghetti sauce (Emeril’s or Newman’s Own recommended)
4 cups cooked ditalini, seashells, or tiny elbow pasta
8-oz. block Parmesan cheese for shredding
1 long loaf Italian garlic bread
First, start off by adding the olive oil to a 10-quart stock or gumbo pot and heating it just until it begins to sizzle.
Then drop in the ground beef and sauté it, stirring it gently until it begins to brown.
Next, over medium-high heat, add to the pot the onions, carrots, celery, and tomatoes and combine them thoroughly.
Then reduce the fire and simmer the mixture—covered—for about 10 minutes, stirring occasionally.
At this point, rinse the drained beans—both red and white—and add them to the pot.
This is also when you add to the pot the beef stock, the oregano, the Sicilian Seasoning, the black pepper, the parsley, the hot sauce, and the spaghetti sauce.
Now simmer the soup again, this time for about 45 minutes, until the celery and the carrots become fork tender.
Finally, after the simmering time is complete, drop in the cooked pasta and once more allow the pot to simmer for about 12 minutes are until the pasta is heated through.
When you’re ready to eat, dish up the soup in shallow-sided bowls and serve it with freshly shredded Parmesan cheese and a big chunk of hot, Italian style garlic bread.
This recipe will make about a gallon and a half of soup, which means it will serve a whole lot of folks (or you can dish some out right away and freeze the rest for later meals). If all you want, however, is a “family size” pot of fazoole, simply cut this recipe in half.
Wait! You know what? I say this is just like making gumbo—you need to make a big pot of it so you can stash some of it away in the freezer…cuz that’s just Naturally N’Awlins.