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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

Ingredients
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

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. 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.


Originally Submitted
1/2/2023





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