Pasta e Fagioli Soup
Ingredients
-
1
tbsp
ghee
-
1
lb
lean ground beef
-
1
medium
onion, chopped
-
2
cloves
garlic, minced
-
1
large
carrot, chopped
-
1
stalk
celery, chopped
-
1
tbsp
dried oregano
-
½
tsp
salt
-
½
tsp
ground black pepper
-
1
bay leaf
-
4
cups
warm bone broth
-
1
28 oz can
diced tomatoes
-
1
15 oz can
cannellini beans, drained and rinsed
-
1
cup
dry small soup shells
-
¼
cup
chopped fresh parsley
Instructions
- Melt ghee in a large stockpot over medium-high heat.
- Add ground beef and cook until browned, about 7-8 minutes.
- Stir in chopped onion, garlic, celery, carrot, oregano, salt, pepper, and bay leaf; cook until fragrant, about 2 minutes.
- Add warm bone broth, diced tomatoes, and cannellini beans; bring to a boil, then lower heat, cover, and simmer for 15 minutes until vegetables are tender.
- Add pasta and cook until tender, about 5-6 minutes.
- Stir in chopped parsley and serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
345
Total fat
10g
Total carbohydrates
26g
Total protein
37g
Sodium
479mg
Cholesterol
80mg
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