Copycat Pasta Fagioli Soup
Ingredients:
1 lb ground beef (or Italian sausage)
1 small diced onion
1 large carrot, diced
2 celery stalks, diced
3 garlic cloves, minced
4 cups beef broth
1 can (15 oz) diced tomatoes
1 can (15 oz) tomato sauce
1 can (15 oz) red kidney beans, drained and rinsed
1 can (15 oz) cannellini beans, drained and rinsed
1 tsp dried basil
1 tsp dried oregano
½ tsp thyme
½ tsp rosemary
1 bay leaf
Salt and pepper to taste
1 cup ditalini pasta (or other small pasta)
Fresh parsley and grated Parmesan cheese for garnish (optional)
Instructions:
1. Brown the Meat:
In a large pot, brown the ground beef (or sausage) over medium heat. Break it apart as it cooks. Once browned, drain the excess fat and set aside.
2. Sauté Vegetables:
In the same pot, sauté the diced onions, carrots, and celery until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
3. Add the Liquids:
Stir in the beef broth, diced tomatoes, tomato sauce, kidney beans, cannellini beans, and browned meat. Mix in the dried basil, oregano, thyme, rosemary, bay leaf, salt, and pepper.
4. Simmer:
Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes to allow the flavors to meld.
5. Cook the Pasta:
Separately, cook the ditalini pasta according to package instructions. Drain and set aside.
6. Combine:
Remove the bay leaf from the soup. Stir in the cooked pasta right before serving to prevent it from becoming too mushy.
7. Garnish and Serve:
Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese, if desired.
This comforting and filling soup is a great meal for any time of the year, and it’s especially good with some crusty bread on the side!
Would you try this recipe?
