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Pasta e Fagioli

Prep Time20 minutes
Cook Time1 hour
Course: Soup
Cuisine: Italian

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.