Pasta Fagioli Soup
Ingredients
- 2 onions diced
- 1/2 lb ground beef
- 1 carrot chopped finely OR green beans
- 1 stalk of celery chopped finely
- 1 bay leaf
- 5 cloves of garlic crushed and chopped
- 2 15-oz cans of cannellini beans rinsed and drained
- 2 cups water
- 3-4 cups beef or veggie broth
- 1 15oz can of crushed tomatoes
- 1 1/2 cups small tubular short pasta like Ditalini
grated Romano cheese - Italian Seasoning Blend (basil, oregano, thyme)
- OPTIONAL – Red pepper flakes & Parsley
Instructions
- Brown ground beef until not pink.
- Add olive oil, then onions and stir to coat. Reduce heat to medium low and cook for 2-3 minutes.
- Add in garlic and stir. Heat about 2 minutes. Do not let it burn.
- Add in bay leaf, carrots and celery. Stir and put cover on.
- Reduce heat to simmer and cook for about 8 minutes.
- Meanwhile in separate pan, bring 6 cups water to a boil and add pasta. Follow instructions on box. Drain when cooked.
- Once carrots and celery are soft add in can of tomatoes, beans, water and broth/stock. Stir.
- Bring to boil then reduce to simmer. Cover and cook for about 10-20 more minutes.
- When ready to serve, combine pasta with the soup and stir. Add salt and pepper to taste.