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New World Spice and Tea Trader

Pasta Fagioli Recipe

Ingredients

Scale

1 Cup Celery, diced

3 Cloves Garlic, minced

3 – 8 oz Cans Tomato Sauce

1 qt Chicken Broth, low-sodium

1/2 Cup Water, then more as desired

1 – 15 oz Can Diced Tomatoes

2 tsp Granulated Sugar

1 TBS Zesty Italian Herb Blend

Salt and Freshly Ground Black Pepper

1 Cup Dry Ditalini Pasta

1 – 15 oz Can Dark Red Kidney Beans, drained and rinsed

1 – 15 oz Can Great Northern Beans, drained and rinsed

Romano or Parmesan Cheese, finely shredded (for serving)

3 TBS Fresh Parsley, minced

Instructions

  1. Heat 1 Tbsp olive oil in a large pot over medium high heat, crumble in ground beef and cook, stirring occasionally until cooked through.
  2. Drain fat from beef then transfer beef to a plate, set aside. Heat remaining 1 Tbsp olive oil in same pot.
  3. Add onions, carrots, and celery and sauté over medium-high heat until tender about 6 minutes, add garlic and sauté 1 minute longer.
  4. Add chicken broth, tomato sauce, water, canned tomatoes, sugar, Italian Herb Blend and cooked beef then season with salt and pepper to taste.
  5. 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.
  6. Meanwhile prepare Ditalini pasta according to directions on package, cooking to al dente.
  7. 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.
  8. Allow to cook 1 minute longer. Stir in parsley, serve warm with grated Romano or Parmesan cheese.