Pasta Fagioli Soup
Ingredients
The soup base
-
2
Tbsp
olive oil
-
1
lb
lean ground beef
-
1 ½
cups
chopped yellow onion
-
1
cup
diced carrots
-
1
cup
diced celery
-
3
cloves
garlic, minced
-
3
cans (8 oz)
tomato sauce
-
2
cans (14.5 oz)
low-sodium chicken broth
-
½
cup
water
-
1
can (15 oz)
diced tomatoes
-
2
tsp
granulated sugar
-
1 ½
tsp
dried basil
-
1
tsp
dried oregano
-
¾
tsp
dried thyme
-
½
tsp
dried marjoram
-
to taste
salt and freshly ground black pepper
The additions
-
1
cup
dry ditalini pasta
-
1
can (15 oz)
dark red kidney beans, drained and rinsed
-
1
can (15 oz)
great northern beans, drained and rinsed
-
to serve
finely shredded Romano or Parmesan cheese
-
3
Tbsp
minced fresh parsley
Instructions
- Heat 1 Tbsp olive oil in a large pot and cook the ground beef until browned, then drain and set aside.
- In the same pot, heat the remaining olive oil and sauté the onions, carrots, and celery until tender, then add garlic and sauté for an additional minute.
- Add the chicken broth, tomato sauce, water, diced tomatoes, sugar, and dried herbs to the pot along with the cooked beef, seasoning with salt and pepper.
- Bring the mixture to a boil, then reduce heat and let it simmer until the vegetables are soft.
- Cook the ditalini pasta separately according to package instructions, then add it to the soup along with the kidney beans and great northern beans.
- Allow the soup to cook for another minute, then stir in the parsley and serve warm with cheese.
Nutrition Facts (estimated)
Servings
6 servings
Calories
540
Total fat
14g
Total carbohydrates
70g
Total protein
35g
Sodium
718mg
Cholesterol
49mg
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