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Pasta e Fagioli Soup Recipe


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     Pasta e Fagioli Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6
Preptime   15 minutes

2 Tbsp olive oil, divided
1 lb lean ground beef
1 1/2 c chopped yellow onion
1 c diced carrots (about 2 medium)
1 c diced celery (about 3 stalks)
3 cloves (or more) garlic, minced
3 (8 oz) cans tomato sauce
2 14.5 oz cans low-sodium chicken broth
1/2 c water, then more as desired
1 (15 oz) can diced tomatoes
2 tsp sugar
1 1/2 tsp dried basil
1 tsp dried oregano
3/4 tsp dried thyme
1/2 tsp dried marjoram
1 c dry ditaline pasta
1 (15 oz) can dark red kidney beans, drained & rinsed
1 (15 oz) can great northern beans, drained & rinsed

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. 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 ditalini pasta according to directions on package, cooking to al dente. Add cooked and drained pasta to soup, along with beans. Thin with a little more broth or water if desired. Allow to cook 1 minute longer. Stir in fresh parsley, serve warm with grated Romano or Parmesan cheese.
Serving Suggestions
If not eating all at once, don't add pasta until ready to eat.

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