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
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
If not eating all at once, don't add pasta until ready to eat.
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