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 Pasta e Fagioli Soup
Bean, Pasta and Ground Beef Soup

  • 2 tbsp olive oil, divided

  • 1 lb lean ground beef

  • 1 1/2 cups chopped yellow onion

  • 1 cup diced carrots (about 2 medium carrots)

  • 1 cup diced celery (about 3 stalks)

  • 3 cloves garlic, minced

  • 3 (8 oz) cans tomato sauce

  • 2 cans (14.5 oz each) low-sodium chicken broth

  • 1/2 cup water, plus more if needed

  • 1 can (15 oz) diced tomatoes

  • 2 tsp granulated sugar

  • 1 1/2 tsp dried basil

  • 1 tsp dried oregano

  • 3/4 tsp dried thyme

  • 1/2 tsp dried marjoram

  • Salt and freshly ground black pepper, to taste

  • 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

  • Finely shredded Romano or Parmesan cheese, for serving

  • 3 tbsp minced fresh parsle

 

1. COOK the beef with olive oil in a large pot over medium high heat. Break it into crumbles until browned, about 4-5 minutes. Transfer to a plate and set aside.

2. SAUTÉ the onion, carrots, and celery in the same pot, stirring occasionally, until softened, about 5-6 minutes. Stir in the garlic, basil, oregano, and thyme. Cook for 1 minute until fragrant, then return the ground beef to the pot.

3. ADD the chicken broth, tomato sauce, diced tomatoes, water, sugar, ditalini pasta, and Parmesan rind.

4. BRING to a boil, then reduce heat to low. Simmer for 10-15 minutes, stirring often, until pasta is tender.

5. STIR IN the kidney beans and Great Northern beans. Cook for 2-3 minutes until heated through.

6. REMOVE and discard the Parmesan rind. Taste and season with salt and pepper as needed.

7. LADLE into bowls and garnish with Parmesan and basil, if desired.

8. SERVE warm with crusty bread and enjoy!

bean and pasta thick soup.jpg
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