Pasta e Fagioli Soup

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Heat 1 Tbsp olive oil in a large pot over medium high heat, crumble in ground beef and cook, stirring occasionally until cooked through.

Step 2

2. Drain fat from beef then transfer beef to a plate, set aside. Heat remaining 1 Tbsp olive oil in same pot.

Step 3

3. Add onions, carrots, and celery and saute over medium-high heat until tender about 6 minutes, add garlic and saute 1 minute longer.

Step 4

4. Add chicken broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram and cooked beef then season with salt and pepper to taste.

Step 5

5. Bring to a boil then reduce heat to medium-low, cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 15 - 20 minutes.

Step 6

6. Meanwhile prepare ditalani pasta according to directions on package, cooking to al dente.

Step 7

7. Add cooked and drained pasta to soup* along with kidney beans and great northern beans. Thin with a little more broth or water if desired.

Step 8

8. Allow to cook 1 minute longer. Stir in parsley, serve warm with grated Romano or Parmesan cheese.