Pasta Fagioli Soup
Servings: 8 servings
Ingredients
- 1 1/2 pounds ground beef
- 2 teaspoons House Seasoning Blend - divided
- 1 large onion - diced
- 4 cloves garlic - minced
- 3 large carrots - diced
- 3 stalks celery - diced
- 1 tablespoon Italian seasoning
- 1 Bay leaf
- 1/2 teaspoon crushed red pepper
- 15 ounces Cannelini beans
- 15 ounces kidney beans
- 14.5 ounces diced tomatoes
- 4 cups chicken broth
- Additional salt and pepper to taste
- 1 pound Ditalini pasta - cooked
Instructions
- In a large dutch oven, season ground beef and brown over medium high heat.
- When meat is cooked through, remove from pot and drain excess fat; Leave one tablespoon of fat in pot.
- Add onion, carrot and celery to pot; Season with remaining House Seasoning Blend.
- Cook for 5-8 minutes or until softened.
- Add garlic, Italian seasoning, crushed red pepper and bay leaf; Cook for 1 minute.
- Add ground beef back into pot.
- Add tomatoes, beans with their liquid and chicken broth.
- Cover and let simmer for 20 minutes.
- Test for seasoning. If needed add additional salt and pepper to taste.
- Add 1 cup of cooked Ditalini to individual serving bowl and add soup.
- Top with grated parmesan cheese.
Notes
- Change up the Meat: Try adding a spicy sausage or bacon to enhance the flavor.
- This Recipe Can be Doubled: This is a great recipe for a crowd. Simply increase the ingredients proportionately and freeze the rest.
- Make it Vegetarian: This soup doesn't need meat. Add vegetable broth and leafy greens for an incredible meal.
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