Ingredients: |
Ingredients: 2 Tbsp olive oil, divided
1 lb lean ground beef or Italian sausage
3 thick slices of bacon, chopped
1 1/2 cups chopped yellow onion
1 cup diced carrots (about 2 medium)
1 cup diced celery (about 3 stalks)
5 cloves garlic, minced (1 Tbsp)
3 (8 oz) cans tomato sauce
2 Tablespoon tomato paste
2 14.5 oz cans low-sodium chicken broth or use homemade chicken broth
1/2 cup water, then more as desired
1 (15 oz) can diced tomatoes
2 tsp granulated sugar
3 bay leaves
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
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
Finely shredded Romano or Parmesan cheese , for serving
3 Tbsp minced fresh parsley
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Directions: |
Directions:Instructions
Heat 1 Tbsp olive oil in a large pot over medium high heat, crumble in ground beef and cook, stirring occasionally until cooked through.
Drain fat from beef or sausage then transfer beef or sausage to a plate, set aside. Heat remaining chopped bacon with little oil in same pot until done.
Add onions, carrots, and celery and saute over medium-high heat until tender about 6 minutes, add garlic and saute 1 minute longer.
Add chicken broth, tomato sauce, tomato paste, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram and cooked beef or sausage then season with salt and pepper to taste.
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 ditalani 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 parsley, serve warm with grated Romano or Parmesan cheese. |
This recipe for Pasta e Fagioli Soup is from