Description
Discover the rich history and irresistible flavor of Pasta e Fagioli with this step-by-step guide. Perfect for cozy nights or family dinners!
Ingredients
Scale
- 1 lb ground beef
- 1 small onion, finely chopped
- 1 large carrot, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 2 (14.5 oz) cans diced tomatoes
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can red kidney beans, drained and rinsed
- 1 (15 oz) can cannellini beans, drained and rinsed
- 4 cups beef broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 cup ditalini pasta
- Salt and pepper to taste
- Fresh parsley or Parmesan cheese for garnish (optional)
Instructions
- In a large pot, cook the ground beef over medium heat until browned. Drain any excess grease.
- Add the chopped onion, carrot, celery, and garlic to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
- Stir in the diced tomatoes, tomato sauce, kidney beans, cannellini beans, and beef broth. Add the dried basil, oregano, and thyme. Season with salt and pepper to taste.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 20-25 minutes, stirring occasionally.
- Meanwhile, cook the ditalini pasta separately in salted water until al dente. Drain and set aside.
- Add the cooked pasta to the soup just before serving, stirring to combine. Adjust seasoning if needed.
- Serve hot, garnished with fresh parsley or a sprinkle of Parmesan cheese if desired.
- Prep Time: 15 min
- Cook Time: 40 min