Ingredients: |
Ingredients: 2T olive oil
1lb ground beef (don’t break up small)
1.5 cups chopped yellow onion
1 cup diced carrots (about 2 medium)
1 cup diced celery (about 3 stalks)
3 cloves garlic, minced (1 Tbsp)
3 (8 oz) cans tomato sauce
2 14.5 oz cans low-sodium chicken broth
1T chicken stock paste
1/2 cup water, then more as desired
1 (15 oz) can diced tomatoes
2 tsp granulated sugar
11/2 tsp dried basil
1 tsp dried oregano
3/4 tsp dried thyme
1/2 tsp dried marjoram
Salt and freshly ground black pepper
1 cup dry ditalini pasta
1 (15 oz) can dark red kidney beans, drained and
rinsed
1 (15 oz) can great northern beans, drained and
rinsed
Finely shredded Romano or Parmesan cheese, for
serving
3 Tbsp minced fresh parsley
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Directions: |
Directions:Heat 1 Tbsp olive oil in a large pot over
medium high heat, crumble in ground beef
and cook, stirring occasionally until cooked
through.
2.
Drain fat from beef then transfer beef to a
plate, set aside. Heat remaining 1 Tbsp olive
oil in same pot.
3. Add onions, carrots, and celery and saute
over medium-high heat until tender about 6
minutes, add garlic and saute 1 minute
longer.
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.
5.
Bring to a boil then reduce heat to medium-
low, cover with lid and allow to simmer,
stirring occasionally, until veggies are sott,
about 15 - 20 minutes.
6
Meanwhile prepare ditalani pasta according
to directions on package, cooking to al dente.
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.
8
Allow to cook 1 minute longer. Stir in parsley,
serve warm with grated Romano or Parmesan
cheese. |
This recipe for Pasta Fagoli is from