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Pasta Fagoli Recipe

   
 

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     Pasta Fagoli

Category   Entrees - Maindishes
Sub Category   None

Ingredients
pasta sauce from fresh tomato
2 14.5 oz cans low-sodium chicken broth
3 cloves garlic, minced (1 Tbsp)
1 cup diced carrots (about 2 medium)
1 1/2 cups chopped yellow onion
1 cup dry ditalini pasta
1 (15 oz) can dark red kidney beans, drained and rinsed
1 (15 oz) can great northern beans, drained and rinsed
Finely shredded Romano or Parmesan cheese , for serving
 

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.


Originally Submitted
5/21/2022





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