Pasta e Fagioli Soup
A classic Italian soup that is made with a tomato broth, ground beef, pasta, and packed-full of veggies and beans. All of these ingredients transform this into an irresistible dish that is so comforting and warms the heart. And stomach! Even better than the Olive Garden version.
Servings: 8 servings
- 1 pound ground meat lean
- 2 tablespoons olive oil divided
- 1/2 cup ditalini pasta
- 3 cloves garlic minced
- 1 large yellow onion diced
- 3 carrots peeled and diced
- 2 stalks celery diced
- 4 cups chicken broth
- 1 15-ounce can tomato sauce
- 1 15-ounce can diced tomatoes (do not drain)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 3/4 teaspoon dried thyme
- 1 15-ounce can kidney beans drained and rinsed
- 1 15-ounce can Great Northern beans drained and rinsed
In a large pot set to medium heat, add 1 tablespoon of olive oil and the lean ground meat. Cook until browned, about 4 minutes. Drain the fat and set meat aside.
Place pot back on the burner and turn heat to medium. Add remaining tablespoon of olive oil. Add garlic to cook a little until fragrant, about 1 minute. Add remaining vegetables (onion, carrot, celery) and cook until it begins to get tender, about 8-10 minutes.
Add in chicken broth, tomato sauce, diced tomatoes, spices, cooked meat, and 1 cup of water. Stir together to combine. Bring to a boil and then lower to a simmer and cover. Cook for 10-15 minutes, or until vegetables are tender (not crunchy).
Stir in pasta and beans. Cook until heated through and pasta is cooked. Give it a taste. Add salt and pepper, as necessary. Serve immediately with a sprinkle of fresh parsley or grated Parmesan.
If you plan to freeze some of this, only add pasta to the portions that you will eat immediately. It will get too mushy when frozen and then thawed.
Recipe adapted from Damn Delicious