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Pasta Fagioli Soup Recipe

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This recipe for Pasta Fagioli Soup, by , is from How was your day? The four words of love!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kim Sartain


1 c. ditalini or orzo pasta cooked per package directions.
2 TBS olive oil, divided
1 lb ground beef
3 cloves garlic, minced
1 onion, diced
3 carrots diced
2 stalks celery, diced
3 cups chicken broth
1 can tomato sauce
1 can diced tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
3/4 teaspoon dried thyme
1 can red kidney beans, drained
1 can Great Northern beans, drained


Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add Ground Beef to the skillet and cook until browned, about 3-5 minutes and set aside.
Add remaining 1 tablespoon oil to the stockpot. Stir in garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
Whisk in chicken broth, tomato sauce, diced tomatoes, basil, oregano, thyme, browned beef and 1 cup water; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, covered, until vegetables are tender, about 10-15 minutes.
Stir in pasta and beans until heated through.
Serve immediately.

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Personal Notes:
This is a family favorite.




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