Wow, it's hard to believe that this was three years ago! It was so natural to combine my love for cooking with my competitive personality and dive into this SpartanNash contest in 2018! Truly the best part was being paired up with The South Michigan Food Bank, which also received $2,500 in Our Family® products.

The South Michigan Food Bank serves people throughout Barry, Branch, Calhoun, Hillsdale, Jackson, Kalamazoo, Lenawee, and St. Joseph counties! It is easy to get involved and support the South Michigan Food Bank every donation of either time or money helps eliminate hunger! Join the movement to end hunger, a $25 donation equals 150 meals! Volunteers pack 75% of the food that is distributed. Volunteers can sign up for morning, afternoon, or evening shifts. Plus you can volunteer at a drive-thru food pantry. Donate money, or donate time, I promise it will make you feel good!

Most importantly, if you or someone you know is in need, visit the website to find information on how to get food.

In partnership with the Our Family® brand, I adapted a family recipe and updated it with some new flavors, techniques, and Our Family® products to create the recipe that I submitted to the Our Family® is Souper recipe contest. This is recipe has all the flavors that you’re looking for in a traditional Pasta e Fagioli. Comes together quickly, with mostly pantry ingredients! Perfect for lunch or dinner; especially when the weather is cold outside!

I hope you try this award-winning Fiocchi Family Pasta e Fagioli recipe. Plus you can read about the Our Family Is Soup Competition or watch me make the recipe on WZZM13 through the link below.

I feel so blessed to have the support of so many of you (and your appetites) over the years! It’s all of you that keep me challenged in the kitchen and I am so grateful! I hope you continue sharing my journey by “following” and “liking” my posts!

Teresa and WZZM.jpg — Watch me make the recipe on WZZM13

Watch Video

Pasta e Fagioli, Award Winning, Soup

Soup, Dinner, Lunch

Yield: 6-8

Author: Teresa Fiocchi

Award Winning Fiocchi Family Pasta e Fagioli

This delicious hearty soup is full of flavor and perfect for dinner as the weather starts getting colder in the Midwest!

Ingredients

1 cup diced onions
1 cup diced carrots
1 cup diced celery
2 minced garlic cloves
1 tablespoon tomato paste with basil, oregano and garlic
1⁄2 teaspoons salt
1⁄2 teaspoons crushed black pepper
1 teaspoon oregano
1 teaspoon basil
1⁄2 teaspoon thyme
1 tablespoon vinegar
2 (14.5 ounce) cans diced tomatoes
1 (15 ounce) can tomato sauce
4 cups 100% vegetable juice (Or V8 Tomato Juice)
1 (15.5 ounce) can light red kidney beans
1 (15.5 ounce) can great northern beans
1⁄2 lb. (2 cups uncooked) macaroni shells

Toppings (Optional)

Parmesan Cheese
Breadstick

Instructions

Brown ground beef in a large stockpot over medium heat. Drain off any fat. Add onions, carrot, celery and garlic. Sauté for 6-8 minutes.
Add tomato paste along with salt, pepper oregano, basil and thyme. By letting tomato paste “brown” in the pan and sautéing it with the spices, you can boost the flavor of the soup. Sauté
Deglaze the bottom of the pan with vinegar, scraping any bits from the bottom of the pan. Add diced tomatoes, tomato sauce and vegetable juice. Bring to a boil. Reduce to a simmer. Drain both light red kidney beans and great northern beans and add to stockpot. Simmer for 1 hour.
While soup is simmering, bring 4 quarts of water to a rapid boil. Add 2 teaspoons of salt. Gradually add 2 cups of macaroni shells to boiling water. Stir gently and return to a rapid boil. Cook macaroni shells uncovered for 8 minutes or until al dente. Drain well.
Add macaroni shells to stockpot and simmer 10 minutes.
Top with freshly grated parmesan cheese!

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