- Cook Ground Beef: In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Add ground beef and cook until fully browned. Drain excess fat and transfer beef to a plate.
- Saute Vegetables: In the same pot, heat the remaining olive oil. Add onions, carrots, and celery. Saute until tender, about 6 minutes. Add minced garlic and saute for 1 more minute.
- Prepare Soup Base: Add tomato sauce, chicken broth, water, diced tomatoes, sugar, basil, oregano, thyme, marjoram, and the cooked ground beef to the pot. Season with salt and pepper. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 15-20 minutes, stirring occasionally, until vegetables are tender.
- Cook Pasta: Meanwhile, cook ditalini pasta according to package instructions until al dente. Drain and set aside.
- Combine and Serve: Add cooked pasta, kidney beans, and great northern beans to the soup. Adjust consistency with more broth or water if desired. Allow to heat through for another minute. Stir in parsley. Serve hot, topped with shredded Romano or Parmesan cheese.
Nutrition Facts (per serving):
- Calories: 540
- Fat: 14g
- Saturated Fat: 4g
- Cholesterol: 49mg
- Sodium: 718mg
- Potassium: 1616mg
- Carbohydrates: 70g
- Fiber: 13g
- Sugar: 12g
- Protein: 35g
- Vitamin A: 4375IU
- Vitamin C: 24mg
- Calcium: 150mg
- Iron: 8mg
Conclusion: Pasta e Fagioli Soup is not just a meal, but a celebration of Italian culinary tradition. With its robust flavors and wholesome ingredients, it continues to captivate palates and warm hearts worldwide. Enjoy this comforting masterpiece that embodies the soul of Italian gastronomy. Bon appétit!
