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Pasta E Fagoli

Elle Flynn
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Prep Time 15 minutes
Cook Time 20 minutes
Course Soup
Cuisine Italian

Ingredients
  

  • 1 lb lean ground beef
  • 1 ½ cups chopped onion
  • 1 cup diced carrots about 2 medium
  • 1 cup diced celery about 3 stalks
  • 3 cloves garlic minced (1 Tbsp)
  • 1 24 oz cans crushed tomato
  • 32 oz chicken bone broth
  • 1 8 oz can tomato sauce
  • 1 ½ t dried basil
  • 2 t dried oregano
  • ¾ t dried thyme
  • ½ t dried marjoram
  • Salt and freshly ground black pepper
  • 1 cup dry ditalini pasta
  • 1 15 oz can dark red kidney beans
  • 1 15 oz can great northern beans
  • Finely shredded Romano or Parmesan cheese
  • 3 T minced fresh basil

Instructions
 

  • In a large cast iron pot over medium-high heat, crumble in ground beef. Season with salt and pepper. Add carrot, onion, celery, and garlic and cook, stirring occasionally until cooked through. Set aside.
  • Add bone broth, tomatoes, basil, oregano, thyme, marjoram. Bring to a boil then reduce heat to medium-low, cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 15 - 20 minutes.
  • Meanwhile prepare ditalini 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.
  • Allow to cook 1 minute longer. Stir in basil, serve warm with grated Romano or Parmesan cheese.
  • Enjoy!

Notes

Special Note: This recipe is an adjusted one.  The original can be found here:  https://www.cookingclassy.com/olive-garden-pasta-e-fagioli-soup-copycat-recipe/
Keyword basil, carots, celery, classic french onion soup, garlic, great northern beans, ground beef stroganoff, kidney beans, marjoram, oregano, parmesan, pasta, pasta e fagoli, recipes, thyme, tomatoes

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