Week 8 Advanced Class - Pasta e Fagioli Soup

Pasta e Fagioli Soup

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)

·       1 cup diced celery (about 3 stalks)

·       3 cloves garlic, minced (1 Tbsp)

·       3 (8 oz) cans tomato sauce

·       2 14.5 oz cans low-sodium chicken broth

·       1/2 cup water, then more as desired

·       1 (15 oz) can diced tomatoes

·       1 TBS Italian Seasonings

·       1 tsp Salt

·       1 tsp ground black pepper

·       1 cup dry pasta

·       1 (15 oz) can dark red kidney beans, drained and rinsed

·       1 (15 oz) can great northern beans, drained and rinsed

Instructions

1.     Prepare pasta. Boil water, once it has come to a rapid bowl, add pasta and cook until al dente.

2.     Heat 1 Tbsp olive oil in a large pot over medium high heat, crumble in ground beef and cook, stirring occasionally until cooked through. 

3.     Drain fat from beef then transfer beef to a plate, set aside. Heat remaining 1 Tbsp olive oil in same pot. 

4.     Add onions, carrots, and celery and sauté over medium-high heat until tender about 6 minutes, add garlic and sauté 1 minute longer. 

5.     Add chicken broth, tomato sauce, water, canned tomatoes, Italian seasonings and cooked beef then season with salt and pepper to taste. 

6.     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. 

7.     Add cooked and drained pasta to soup* along with the rinsed and drained kidney beans and great northern beans. Thin with a little more broth or water if desired. 

8.     Let it come to a boil and spoon into bowls