Pasta e Fagioli Recipe for Two
I love soup, especially in the fall and winter. Add a piece of bread, and I am set. This soup is packed with lots of yummy ingredients, with a little cheese on top, it’s the total package.
Pasta e Fagioli
I love soup, especially in the fall and winter. Add a piece of bread, and I am set. This soup is packed with lots of yummy ingredients, with a little cheese on top, it’s the total package.
Equipment
- Knives
- Medium soup pot
- Small sauce pot
Ingredients
- 4 oz. 93% Lean ground beef
- 1 1/4 Cup Beef broth
- 1/4 Cup Onion , finely chopped
- 1/4 Cup Canned petite-cut tomatoes
- 1/4 Cup Canned kidney beans , drained
- 1/4 Cup Canned great northern beans , drained
- 1/4 Cup Rao's marinara sauce
- 3 Tbsp Ditalini pasta
- 3 Tbsp V8 original 100% vegetable juice
- 2 Tbsp Belgioioso parmesan snacking cheese, small shreds, divided
- 1 1/2 Tbsp Carrot , peeled, large shreds
- 1 1/2 Tbsp Celery , thinly sliced
- 1 tsp Minced garlic
- 1 tsp White vinegar
- 1/2 tsp Salt
- 1/4 tsp Tabasco sauce
- 1/4 tsp Dried oregano
- 1/8 tsp Black pepper
Instructions
- Place a small sauce pot on medium-high heat with enough water to boil the ditalini pasta. Use salted water. Turn down to medium heat. Cook the macaroni for 7 minutes. Drain and set aside.
- While the pasta is cooking, use a medium soup pot to cook the ground beef on medium heat until done, about 4 minutes. Drain and set aside.
- Add the beef broth, onion, carrot, celery, minced garlic, Tabasco sauce, black pepper, and salt into the soup pot. Cook on medium-high heat for four minutes. Stir.
- Add the ground beef, oregano, ditalini, kidney beans, great northern beans, V-8 juice, white vinegar, and Rao’s marinara sauce. Stir to combine. Cook on medium-low heat for 10 minutes.
- Serve topped with 1 Tbsp Parmesan cheese on each bowl.
Notes
Any leftover beef broth can be frozen in a regular ice cube tray and placed in a resealable plastic bag. 1 cube equals 1 Tbsp.
Serving suggestions and optional ingredients are not calculated as part of the nutritional facts. All nutritional facts are estimates only.
Nutrition
Serving: 1 1/4 CupsCalories: 250kcalCarbohydrates: 26gProtein: 20gFat: 7gSaturated Fat: 2.5gCholesterol: 35mgSodium: 1460mgPotassium: 600mgFiber: 5gSugar: 5gCalcium: 130mgIron: 3.2mg
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