Ultimate Pasta e Fagioli Soup: A Flavorful Italian Feast
Servings: 6 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients:
2 tablespoons olive oil, divided
1 pound lean ground beef
1 1/2 cups chopped yellow onion
1 cup diced carrots (approximately 2 medium carrots)
1 cup diced celery (approximately 3 stalks)
3 cloves garlic, minced (1 tablespoon)
3 (8 oz) cans tomato sauce
2 cans (14.5 oz each) low-sodium chicken broth
1/2 cup water, plus more as needed
1 can (15 oz) diced tomatoes
2 teaspoons granulated sugar
1 1/2 teaspoons dried basil
1 teaspoon dried oregano
3/4 teaspoon dried thyme
1/2 teaspoon dried marjoram
Salt and freshly ground black pepper, to taste
1 cup dry ditalini pasta
1 can (15 oz) dark red kidney beans, drained and rinsed
1 can (15 oz) great northern beans, drained and rinsed
Finely shredded Romano or Parmesan cheese, for serving
3 tablespoons minced fresh parsley
Instructions:
Cook Ground Beef: Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Crumble in the ground beef and cook, stirring occasionally until fully cooked. Drain the fat and transfer the beef to a plate. Set aside.
Saute Vegetables: Heat the remaining 1 tablespoon of olive oil in the same pot. Add onions, carrots, and celery. Saute over medium-high heat until tender, about 6 minutes. Add minced garlic and saute for an additional 1 minute.
Prepare Soup Base: Add chicken broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram, and the cooked beef. Season with salt and pepper to taste. Bring to a boil, then reduce heat to medium-low, cover with a lid, and allow to simmer for 15-20 minutes, stirring occasionally, until the veggies are soft.
Cook Pasta: Meanwhile, cook ditalini pasta according to the package instructions, aiming for al dente.
Combine and Serve: Add the cooked and drained pasta to the soup, along with kidney beans and great northern beans. Adjust the consistency with a bit more broth or water if needed. Allow to cook for an additional minute. Stir in parsley and serve the soup warm, topped with grated Romano or Parmesan cheese.