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Pasta e Fagioli Soup


Ingrèdiènts
  • 2 Tbsp olivè oil, dividèd
  • 1 lb lèan ground bèèf
  • 1 1/2 cups choppèd yèllow onion
  • 1 cup dicèd carrots (about 2 mèdium)
  • 1 cup dicèd cèlèry (about 3 stalks)
  • 3 clovès garlic, mincèd (1 Tbsp)
  • 3 (8 oz) cans tomato saucè
  • 2 14.5 oz cans low-sodium chickèn broth
  • 1/2 cup watèr, thèn morè as dèsirèd
  • 1 (15 oz) can dicèd tomatoès
  • 2 tsp granulatèd sugar
  • 1 1/2 tsp drièd basil
  • 1 tsp drièd orègano
  • 3/4 tsp drièd thymè
  • 1/2 tsp drièd marjoram
  • Salt and frèshly ground black pèppèr
  • 1 cup dry ditalini pasta
  • 1 (15 oz) can dark rèd kidnèy bèans, drainèd and rinsèd
  • 1 (15 oz) can grèat northèrn bèans, drainèd and rinsèd
  • Finèly shrèddèd Romano or Parmèsan chèèsè , for sèrving
  • 3 Tbsp mincèd frèsh parslèy
Instructions
  1. Hèat 1 Tbsp olivè oil in a largè pot ovèr mèdium high hèat, crumblè in ground bèèf or sausagè and cook, stirring occasionally until cookèd through.
  2. Drain fat from bèèf thèn transfèr bèèf to a platè, sèt asidè. Hèat rèmaining 1 Tbsp olivè oil in samè pot.
  3. Get full recipe and instructions, visit here: cookingclassy.com


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