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Pasta e Fagioli Soup Recipe

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This recipe for Pasta e Fagioli Soup, by , is from CHARLES FAMILY COOKBOOK, 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!

Contributor:  
Contributor:  
Kim Charles Powell

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. ground beef
2 T. olive oil, divided
1 1/2 c. chopped onion
1 c. diced carrots
1 c. diced celery
3 cloves garlic, minced
2-14.5 oz. cans chicken broth
3-8 oz. cans tomato sauce
1/2 c. water
15 oz. diced tomatoes
2 t. sugar
1 1/2 t. basil
1 t. oregano
3/4 t. thyme
1/2 t. marjoram
Salt and pepper
1 c. ditalini pasta
15 oz. dark red kidney beans, rinsed
15 oz. great northern beans, rinsed
parmesan or romano
3 T. fresh chopped parsley

Directions:
Directions:
Cook beef in 1 T. oil in 5 qt. pot; remove from pot, drain. Put 1 T. oil in same pot; sauté onions, carrots and celery until tender; add garlic, sauté 1 minute. Add broth, tomato sauce, water, tomatoes, sugar, seasonings and beef. Cover and simmer until vegetables are soft (15 minutes). Meanwhile, cook pasta to al dente; drain. Add pasta and beans to soup. Cook 1 minute longer. Stir in parsley; top with cheese.


 

 

 

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