Pasta e Fagioli (Pasta & Beans Soup)
Servings: 10 -12 servings
- 1 lb. lean ground beef
- 1 small onion diced
- 1 tsp. olive oil
- 3 carrots sliced
- 3 stalks celery chopped
- 2 cloves garlic minced
- 2 14.5-oz cans diced tomatoes
- 1 15-oz can red kidney beans, undrained
- 1 15-oz can great northern beans, undrained
- 2 15-oz cans tomato sauce
- 1 Tbsp. white vinegar
- 1 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 1/2 tsp. dried thyme
- 2 cups water
- 1/2 lb. small macaroni or ditalini pasta
Soften onion in olive oil in a large sauce pan over medium-high heat. Add beef and cook, breaking up meat until browned. Drain off any fat. Add onion, carrot, celery and garlic. Sauté for about 10 minutes on medium heat.
Add the remaining ingredients except the pasta and simmer for about 30 minutes, or until vegetables are tender and sauce has thickened a bit.
Cook pasta in a separate pot as directed on package, until al dente. Drain and add to the pot of soup. Simmer for 5-10 minutes. Serve and enjoy!