Pasta e Fagioli Soup
Ingredients
The soup base
-
2
teaspoons
olive oil
-
1
pound
ground beef
-
1
medium
onion, finely diced
-
2
teaspoons
garlic, minced
-
1
cup
celery, sliced
-
3
medium
carrots, peeled, quartered and sliced
-
15
ounces
diced tomatoes
-
3
8 ounces
cans tomato sauce
-
2
teaspoons
dried Italian seasoning
-
6
cups
beef broth
-
to taste
salt and pepper
The additions
-
1
cup
ditalini pasta, uncooked
-
15
ounces
red kidney beans, drained and rinsed
-
15
ounces
Great Northern beans, drained and rinsed
-
2
tablespoons
chopped parsley
Instructions
- Heat olive oil in a large pot over medium-high heat and cook ground beef for 5-6 minutes, breaking it up.
- Add diced onion and cook for 3-4 minutes until softened, then add minced garlic and cook for 30 seconds.
- Stir in sliced celery, carrots, diced tomatoes, tomato sauce, Italian seasoning, beef broth, and season with salt and pepper.
- Bring the mixture to a simmer and cook for 15-18 minutes until the vegetables are tender.
- While the soup simmers, cook ditalini pasta in a separate pot according to package directions.
- Add the cooked pasta and beans to the soup, stir to combine, and adjust seasoning if necessary.
- Sprinkle with chopped parsley before serving.
Nutrition Facts (estimated)
Servings
6
Calories
477
Total fat
10g
Total carbohydrates
50g
Total protein
34g
Sodium
692mg
Cholesterol
49mg
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