Copycat Pasta Fagioli Soup
Ingredients:
– 1 lb ground beef
– 1 small onion, diced
– 3 cloves garlic, minced
– 2 carrots, sliced
– 2 stalks celery, diced
– 1 (28 oz) can diced tomatoes
– 1 (15 oz) can tomato sauce
– 4 cups beef broth
– 1 (15 oz) can red kidney beans, drained and rinsed
– 1 (15 oz) can great northern beans, drained and rinsed
– 1 cup ditalini pasta (or another small pasta)
– 1 tsp dried basil
– 1 tsp dried oregano
– 1/2 tsp thyme
– Salt and pepper to taste
– Fresh parsley (optional, for garnish)
Instructions:
1. Cook the ground beef: In a large pot, brown the ground beef over medium heat. Once cooked, drain the excess fat and set the meat aside.
2. Sauté the vegetables: In the same pot, add a little oil if needed and sauté the onion, garlic, carrots, and celery until soft, about 5 minutes.
3. Add the tomatoes and broth: Pour in the diced tomatoes (with their juice), tomato sauce, and beef broth. Stir well.
4. Season the soup: Add the cooked beef back into the pot along with the basil, oregano, thyme, salt, and pepper. Stir everything together and bring the mixture to a simmer. Cover and let it cook for about 15-20 minutes, allowing the flavors to blend.
5. Cook the pasta: While the soup is simmering, cook the ditalini pasta separately according to the package instructions. Drain and set aside.
6. Add the beans: After the soup has simmered, stir in the kidney beans and great northern beans. Cook for another 10 minutes.
7. Combine and serve: Just before serving, stir in the cooked pasta. Garnish with fresh parsley if desired. Serve hot with some crusty bread.
Enjoy your hearty bowl of **Pasta Fagioli**!
