Fare Report: Pasta Fagioli

There are many ingredient variations of this scrumptious soup. Whether you prefer a vegetable- only soup or one with the addition of beef or sausage, pasta fagioli is a hearty soup perfect for cold weather.

I recently made this soup along with a loaf of rustic herb bread. It was thoroughly enjoyed by my family, especially my 18-month old son. He is a huge pasta fagioli fan!

If you are a pasta fagioli fan, then this is definitely a recipe worth clipping and adding to your stack.

Pasta Fagioli

1-pound ground beef

1 sweet onion, chopped

1 cup diced carrots

1 cup diced celery

1 tablespoon minced garlic

3 (8 oz.) cans tomato sauce

32 oz. container low-sodium chicken broth

1 (15 oz.) can diced tomatoes

2 teaspoons sugar

1 ½ teaspoons dried basil

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon salt

1 teaspoon black pepper

1 cup dried ditalini pasta

1 (15 oz.) can Great Northern beans, drained

1 (15 oz.) can dark red kidney beans, drained

Extra virgin olive oil

Freshly grated Parmesan cheese

Begin this recipe by cooking the ground beef. Drizzle 1 tablespoon of EVOO into a large skillet over medium-high heat, stirring occasionally.

While beef cooks, add one tablespoon of EVOO in a large pot. Add the carrots, celery, and onion. Sprinkle the sugar evenly over the top. Sauté for about 5-7 minutes. Add the garlic and cook for an additional minute.

Next, add the chicken broth, tomato sauce, canned tomatoes, basil, oregano, thyme, salt, and pepper. Stir to combine.

Drain the fat from the cooked beef and add it to the soup. Bring soup to a boil, then reduce heat to medium-low. Cover and simmer for about 20 minutes.

Meanwhile, cook the pasta according to directions on the box to al dente. Drain pasta and add to the soup along with the Great Northern beans and kidney beans. Simmer for about 5-7 minutes.

Serve warm with freshly grated Parmesan cheese. Pasta fagioli pairs nicely with freshly baked bread.

Enjoy!