Pasta e Fagioli Soup

Pasta e Fagioli Soup

|| 5 MIN READ

Ingredients:

  • 1 cup pasta (we suggest ditalini)
  • 1 pound ground beef
  • 3 cloves minced garlic
  • 2 tablespoons olive oil
  • 1 diced onion
  • 3 carrots peeled and diced
  • stalks of celery, diced
  • 3 cups chicken broth (we recommend low-sodium options)
  • 1 can tomato sauce
  • 1 can diced tomatoes
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 3/4 teaspoon thyme
  • Salt and pepper to taste
  • 1 can red kidney beans, drained
  • 1 can Great Northern beans, drained

Directions:

  • In a large Xtrema saucepan, cook pasta according to package instructions, drain, then set aside.
  • Preheat a large Xtrema stockpot on low. When warmed up, add 1 tablespoon olive oil and ground beef, raise to medium heat, and cook until browned. Drain excess fat and set aside.
  • Add remaining tablespoon of oil to the stockpot. Add in garlic, onion, celery, and carrots and cook until tender.
  •  Add in chicken broth, tomato sauce, diced tomatoes, seasonings (basil, oregano, thyme, salt and pepper), ground beef, and 1 cup of water. Bring to a boil, reduce heat and simmer, covered about 15 minutes.
  • Stir in pasta and beans until heated thoroughly.

 

 

about the author

Holly Bergstrom

Holly Bergstrom

Holly Bergstrom is the Brand Engagement Manager at Xtrema Cookware, and she oversees the creative direction of the company! Holly is passionate about minimizing toxic exposure and living a healthy and vibrant life form the inside out. Holly enjoys cooking, educating, and creating healthy meals for her friends and family. She desires to help every home and kitchen relearn how to slow down, be present, and cook with intention and simplicity. You can follow Holly on @livefreeandveg.

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