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
- 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.
- Drain fat from bèèf thèn transfèr bèèf to a platè, sèt asidè. Hèat rèmaining 1 Tbsp olivè oil in samè pot.
- Get full recipe and instructions, visit here: cookingclassy.com
