Prep time: 15 minutes | Cook time: 35 minutes | Ready in 50 minutes | Serves: 6
Do not miss out on this scrumptious Pasta e Fagioli Soup. It’s packed with lusty ground beef, fresh vegetables, creamy beans, tender pasta, and delightful herbs in a rich and savoury broth. A copycat of the Olive Garden recipe, but better!
Ingredients
2 tablespoons olive oil, divided
1 pound 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 garlic, minced (1 tablespoon)
3 (8 ounces) cans tomato sauce
2 14.5-ounce cans of low-sodium chicken broth
1/2 c. water, then more as desired
1 (15 ounces) can 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
1 c. dry ditalini pasta
1 (15 ounces) can dark red kidney beans, drained and rinsed
1 (15 ounces) can great northern beans, drained and rinsed
Finely shredded Romano or Parmesan cheese, for serving
3 tablespoons minced fresh parsley
How to make Pasta e Fagioli Soup
Step 1: In a large pot, heat a tbsp olive oil over medium-high heat. Add the ground beef and cook, crumbling and stirring often until completely cooked. Drain the excess grease and place the beef on a plate. Set aside.
Step 2: In the same pot, heat the rest of the 1 tbsp olive oil. Add the onions along with the carrots and celery. Saute for approximately 6 minutes over medium-high heat until tender. Then, add the garlic and saute for a minute more.
Step 3: Pour in the chicken broth, tomato sauce, water, and canned tomatoes. Add the sugar, basil, oregano, thyme, and marjoram. Cook further. To taste, season with salt and pepper. Bring the mixture to a boil. Once boiling, adjust the heat to medium-low. Put the lid on and simmer, stirring occasionally for approximately 15 to 20 minutes until the veggies are tender.
Step 4: In the meantime, cook the ditalini pasta following the package directions until al dente.
Step 5: To the soup, add the cooked and drained pasta, kidney beans, and great northern beans. If needed, you can add a bit more broth or water to thin out the soup. Continue to cook for a minute more. Add the parsley, stir, and serve the soup immediately with grated Romano or Parmesan cheese. Enjoy!
Note:
So the pasta will not get soggy (if not planning to consume it all), make sure to place them in individual servings.
Nutrition Facts:
Amount Per Serving: Calories 540 | Calories from Fat 126 | Fat 14g 22% | Saturated Fat 4g 25% | Cholesterol 49mg 16% | Sodium 718mg 31% | Potassium 1616mg 46% | Carbohydrates 70g 23% | Fiber 13g 54% | Sugar 12g 13% | Protein 35g 70% | Vitamin A 4375IU 88% | Vitamin C 24mg 29% | Calcium 150mg 15% | Iron 8mg 44%
Ingredients
- 2 tablespoons olive oil, divided
- 1 pound 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 garlic, minced (1 tablespoon)
- 3 (8 ounces) cans tomato sauce
- 2 14.5-ounce cans of low-sodium chicken broth
- 1/2 c. water, then more as desired
- 1 (15 ounces) can 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
- 1 c. dry ditalini pasta
- 1 (15 ounces) can dark red kidney beans, drained and rinsed
- 1 (15 ounces) can great northern beans, drained and rinsed
- Finely shredded Romano or Parmesan cheese, for serving
- 3 tablespoons minced fresh parsley
Instructions
Step 1: In a large pot, heat a tbsp olive oil over medium-high heat. Add the ground beef and cook, crumbling and stirring often until completely cooked. Drain the excess grease and place the beef on a plate. Set aside.
Step 2: In the same pot, heat the rest of the 1 tbsp olive oil. Add the onions along with the carrots and celery. Saute for approximately 6 minutes over medium-high heat until tender. Then, add the garlic and saute for a minute more.
Step 3: Pour in the chicken broth, tomato sauce, water, and canned tomatoes. Add the sugar, basil, oregano, thyme, and marjoram. Cook further. To taste, season with salt and pepper. Bring the mixture to a boil. Once boiling, adjust the heat to medium-low. Put the lid on and simmer, stirring occasionally for approximately 15 to 20 minutes until the veggies are tender.
Step 4: In the meantime, cook the ditalini pasta following the package directions until al dente.
Step 5: To the soup, add the cooked and drained pasta, kidney beans, and great northern beans. If needed, you can add a bit more broth or water to thin out the soup. Continue to cook for a minute more. Add the parsley, stir, and serve the soup immediately with grated Romano or Parmesan cheese. Enjoy!
Notes
So the pasta will not get soggy (if not planning to consume it all), make sure to place them in individual servings.
