Pasta e Fagioli

Darlene

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.

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Prep Time 15

Cook Time 1 10

Total Time 1 25

Course Soup

Cuisine Italian

Servings People

Calories 250 kcal

Equipment

Cutting board
Knives
Measuring cups and spoons
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