Ingredients: |
Ingredients: 2 1 tbsp olive oil. 1½ cups ditilini pasta
1½ lb. lean ground beef 2 cans dark red kidney beans, rinsed & drained
1½ cups chopped yellow onions 2 cans great northern beans, drained and rinsed
2 medium carrots, diced (1cup). ( both are 15 oz cans)
3 stalks celery, diced (1cup). 1 tsp parsley
3 tbsp minced garlic. Shredded Parmesan or Romano cheese
3 cans tomato sauce (8 oz2 cans chicken broth (14,5 oz)
½ cup water
1 can fire roasted diced tomatoes (15 oz)
2 tsp sugar
1½ tsp dried basil
1 tsp oregano
¾ tsp thyme
½ tsp marjoram
Salt and pepper
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Directions: |
Directions:Add 1 tbsp olive oil in a large cooking pot, heating on med-high heat. Crumble ground beef into pot.
Stir until cooked through. Drain and set aside.
Heat remaining olive oil in same pot. Add onions, carrots, and celery. Sauté over med-high heat until
tender. (About 6 min.). Add in garlic, sauté 1 minute more. Add chicken broth, tomato sauce, water, and
canned tomatoes to the pot. Next add sugar, basil, oregano, thyme, marjoram to the same pot. Stir to
mix. Add the cooked beef, seasoning with salt and pepper. Bring all to a boil, then reduce heat to med-
low and cover with a lid. Allow to simmer, stirring occasionally, and simmer until veggies are soft,
about 15-20 minutes.
While veggies cook, prepare pasta according to pkg directions. (Cook AlDente!
Add both types of beans to the pot and add pasta, Thin with more broth if desired. Allow to cook 1 min.
longer. Stir in parsley. Serve in bowls. Top with shredded cheese as desired.
ENJOY! |
This recipe for PASTAE FAGIOLI SOUP is from