Pasta e Fagioli
Ingredients
- 2 tbsp olive oil divided
- 1 lb ground beef
- 1 1/2 cup choppen yellow onion
- 1 cup diced carrots
- 1 cup diced celery
- 3 cloves minced garlic
- 24 oz tomato sauce
- 29 oz low sodium chicken broth
- 1/2 cup water
- 15 oz diced tomatoes
- 2 tsp granulated sugar
- 1 1/2 tsp dried basil
- 1 tsp dried oregano
- 3/4 tsp dried tyhyme
- 1/2 tsp dried marjoram
- salt and pepper
- 15 oz dark red kidney beans drained, rinsed
- 15 oz great northern beans drained, rinsed
- 1 cup ditalini pasta
- shredded Romano or Parmesan cheese
Instructions
- Heat 1 Tbsp olive oil in a large pot over medium high heat, crumble in ground beef and cook, stirring occasionally until cooked through.
- Drain fat from beef then transfer beef to a plate, set aside. Heat remaining 1 Tbsp olive oil in same pot.
- Add onions, carrots, and celery and saute over medium-high heat until tender about 6 minutes, add garlic and saute 1 minute longer.
- Add chicken broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram and cooked beef then season with salt and pepper to taste.
- Bring to a boil then reduce heat to medium-low, cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 15 - 20 minutes.
- Meanwhile prepare ditalani pasta according to directions on package, cooking to al dente.
- Add cooked and drained pasta to soup* along with kidney beans and great northern beans. Thin with a little more broth or water if desired.
- Allow to cook 1 minute longer. Stir in parsley, serve warm with grated Romano or Parmesan cheese.
Notes
*If you don't plan on eating all of the soup right away I recommend adding the pasta to individual servings. Otherwise pasta gets soggy and absorbs too much broth.
