Pasta Fagioli Soup
Ingredients:
- 2 Tbsp olive oil, divided
- 1 lb lean ground beef
- 1 1/2 cups chopped yellow onion
- 1 cup diced carrots (approximately 2 medium)
- 1 cup diced celery (approximately 3 stalks)
- 3 cloves garlic, minced (1 Tbsp)
- 3 (8 oz) cans tomato sauce
- 2 (14.5 oz) cans low-sodium chicken broth
- 1/2 cup water, or more as needed
- 1 (15 oz) can 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 (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
- 3 Tbsp minced fresh parsley
Instructions:
1. Brown the Beef:
Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the ground beef, crumbling it as it cooks, until fully browned. Drain any excess fat, then transfer the beef to a plate and set aside.
2. Sauté the Vegetables:
In the same pot, heat the remaining tablespoon of olive oil. Add the chopped onions, carrots, and celery. Sauté over medium-high heat until the vegetables are tender, about 6 minutes. Add the minced garlic and sauté for an additional minute.
3. Combine the Ingredients:
Pour in the chicken broth, tomato sauce, water, diced tomatoes, sugar, basil, oregano, thyme, and marjoram. Return the cooked beef to the pot. Season with salt and freshly ground black pepper to taste. Bring the mixture to a boil, then reduce the heat to medium-low. Cover and let the soup simmer, stirring occasionally, until the vegetables are soft, about 15 to 20 minutes.
4. Cook the Pasta:
Meanwhile, cook the ditalini pasta according to the package instructions until al dente. Drain the pasta.
5. Final Touches:
Stir the cooked pasta, kidney beans, and great northern beans into the soup. If the soup is too thick, thin it with additional broth or water as needed. Allow the soup to cook for another minute to blend the flavors.
6. Serve:
Stir in the minced parsley. Serve the soup warm, garnished with finely shredded Romano or Parmesan cheese.
Enjoy your hearty and comforting Pasta Fagioli Soup!
