Pasta fagioli combines pasta with beef, making one of the tastiest soup recipes for fall.
Ingredients:
- 1 cup dry ditalini pasta
- 1/2 cup water
- 2 tablespoons olive oil
- 3 8-oz cans tomato sauce
- 3 minced cloves garlic
- 2 teaspoons granulated sugar
- 3/4 teaspoons dried thyme
- 1 15-oz can diced tomatoes
- 1 cup diced carrots
- 1 lb lean ground beef
- 1 1/2 teaspoon dried basil
- 1/2 teaspoons dried marjoram
- 1 15-oz can dark red kidney beans
- 1 15-oz can great northern beans
- 1 cup diced celery
- 3 tablespoons minced fresh parsley
- 1 teaspoon dried oregano
- 1 1/2 cups chopped yellow onion
- finely shredded Parmesan or Romano cheese
- 2 14.5-oz cans low-sodium chicken broth
- salt and freshly ground black pepper
Instructions:
- Get a large pot and add 1 tablespoon olive oil. Start cooking the beef until it’s completely done.
- Remove the fat and place the meat on a plate.
- Cook the onions, celery, and carrots with the remaining olive oil for 6 minutes. Include the garlic and cook for 1 more minute.
- Pour in the tomato sauce, sugar, marjoram, chicken broth, beef, canned tomatoes, water, thyme, salt, pepper, oregano, and basil.
- Wait for the mix to start boiling and when it does let it simmer covered for 15 to 20 minutes.
- While you’re waiting you can cook the pasta al dente.
- When it’s done, add the pasta to the mix together with the great northern beans and kidney beans.
- If it’s too thick you can add water or broth. Cook for 1 more minute. Serve the pasta fagioli with cheese and parsley.