Pasta E Fagoli soup
A hearty Italian Soup made with ground beef, fresh vegetables, beans, pasta and herbs in a savoury broth.
[adrotate group="2"] [adrotate group="4"]- 450g/16oz Ground Beef
- 1 Large Onion chopped
- 2 Medium Carrots diced
- 3 Stalks Celery diced
- 3 Cloves Garlic minced
- 700g/24.7oz Tomato Sauce (Juice)
- 1 (15oz/425g) Tin Diced Tomatoes
- 1 Chicken Stock Pot or a Chicken Cube dissolved in 4 Cups of water
- 2 Tsp Sugar
- 1½ Tsp Dried Basil
- 1 Tsp Dried Oregano
- ¾ Tsp Dried Thyme
- ½ Tsp Dried Marjoram
- Salt & pepper
- 1 Cup Dry Ditalini Pasta
- 1 (15oz/400g) Tin Kidney Beans drained and rinsed
- 1 (15oz/400g) Tin Cannellini Beans drained and rinsed
- Grated Parmesan Cheese for serving
- 3 Tbsp Chopped Fresh Parsley
Heat 1 tablespoon olive oil in a large pot, add ground beef and cook stirring occasionally until fully cooked through.
Drain fat from beef then transfer to a plate and set aside.
Heat 1 tablespoon olive oil to the same pot, add onions, carrots and celery and cook until tender about 6 minutes.
Add garlic and saute for 1 more minute.
Add chicken stock, tomato sauce (juice), chopped tomatoes, sugar, basil, oregano, thyme, marjoram and cooked beef and season with salt and pepper.
Bring to boil then simmer covered, stirring occasionally until veggies are soft, about 20 minutes.
Meanwhile cook pasta al dente.
Add cooked and drained pasta to soup along with both beans. Thin with a little more water if desired.
Allow to cook 1 minute longer. Stir in parsley and serve with grated parmesan.
Enjoy!