Pasta Fagioli Soup
Pasta Fagioli Soup Ingredients :
1 pound ground beef1 small onion, chopped (equivalent to 1 cup)1 large carrot, chopped (equivalent to 1 cup)3 stalks celery, chopped (equivalent to 1 cup)2 cloves garlic, minced1 can (28 ounces) crushed tomatoes2 cans (8 ounces each) tomato sauce1 can (15 ounces) beef broth1 can (15 ounces) red kidney beans, with liquid1 can (15 ounces) white kidney beans, with liquid1 teaspoon salt1/2 teaspoon black pepper1 teaspoon dried oregano1 teaspoon dried basil1/2 teaspoon dried thyme8 ounces ditalini pasta, precooked weight
Directions :In a large pot, over Medium heat, cook the ground beef.Drain the liquid from the cooked beef (if any). If you use ground beef with a lower fat ratio then you will have little to no liquid to drain.Stir in the chopped onions, carrots, celery, and minced garlic. Cook for 10 minutes, stirring occasionally.Stir in the crushed tomatoes, tomato sauce, beef broth, red and white kidney beans (with the liquid).Season with the salt, pepper, oregano, basil, and thyme and simmer for 1 hour, stirring occasionally.When the soup has 10 minutes left to simmer, cook the ditalini pasta in boiling water for 7 minutes or until a bit firmer than al dente. Do not over cook the pasta.Drain the pasta and stir it into the soup. Simmer for 10 more minutes.Store in an air tight container in the refrigerator or in the freezer.
Ingredients :
Directions :
1 pound ground beef
1 small onion, chopped (equivalent to 1 cup)
1 large carrot, chopped (equivalent to 1 cup)
3 stalks celery, chopped (equivalent to 1 cup)
2 cloves garlic, minced
1 can (28 ounces) crushed tomatoes
2 cans (8 ounces each) tomato sauce
1 can (15 ounces) beef broth
1 can (15 ounces) red kidney beans, with liquid
1 can (15 ounces) white kidney beans, with liquid
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
8 ounces ditalini pasta, precooked weig
ht In a large pot, over Medium heat, cook the ground beef.
Drain the liquid from the cooked beef (if any). If you use ground beef with a lower fat ratio then you will have little to no liquid to drain.
Stir in the chopped onions, carrots, celery, and minced garlic. Cook for 10 minutes, stirring occasionally.
Stir in the crushed tomatoes, tomato sauce, beef broth, red and white kidney beans (with the liquid).
Season with the salt, pepper, oregano, basil, and thyme and simmer for 1 hour, stirring occasionally.
When the soup has 10 minutes left to simmer, cook the ditalini pasta in boiling water for 7 minutes or until a bit firmer than al dente. Do not over cook the pasta.
Drain the pasta and stir it into the soup. Simmer for 10 more minutes.
Store in an air tight container in the refrigerator or in the freezer.
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