Introduction: Delve into the essence of Italian cuisine with Pasta e Fagioli Soup – a beloved classic that blends hearty flavors with a rich culinary heritage. This recipe promises comfort and satisfaction, showcasing a symphony of ingredients that harmonize beautifully in each spoonful.
Ingredients:
- 2 tbsp olive oil, divided
- 1 lb lean ground beef
- 1 1/2 cups chopped yellow onion
- 1 cup diced carrots (about 2 medium carrots)
- 1 cup diced celery (about 3 stalks)
- 3 cloves garlic, minced
- 3 (8 oz) cans tomato sauce
- 2 cans (14.5 oz each) low-sodium chicken broth
- 1/2 cup water, plus more if needed
- 1 can (15 oz) diced tomatoes
- 2 tsp granulated sugar
- 1 1/2 tsp dried basil
- 1 tsp dried oregano
- 3/4 tsp dried thyme
- 1/2 tsp dried marjoram
- Salt and freshly ground black pepper, to taste
- 1 cup dry ditalini pasta
- 1 can (15 oz) dark red kidney beans, drained and rinsed
- 1 can (15 oz) great northern beans, drained and rinsed
- Finely shredded Romano or Parmesan cheese, for serving
- 3 tbsp minced fresh parsley
Instructions:
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