My husband and I like to lead a simple life. Some people strive for drama and chaos, but not us. I generally make simple meals because I find that small ingredient lists of delicious things make the best meals. This time however, I wanted an extra simple meal. There is nothing complicated about a hearty pasta fagioli soup. This version tastes nearly identical to Olive Garden’s Pasta e Fagioli, full of assorted beans, beef, pasta, and wonderful seasoning.
How To Make Pasta Fagioli Soup
1 pound ground beef
1 small onion, chopped (equivalent to 1 cup)
1 large carrot, chopped (equivalent to 1 cup)
3 stalks celery, chopped (equivalent to 1 cup)
2 cloves garlic, minced
1 can (28 ounces) crushed tomatoes
2 cans (8 ounces each) tomato sauce
1 can (15 ounces) beef broth
1 can (15 ounces) red kidney beans, with liquid
1 can (15 ounces) white kidney beans, with liquid
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
8 ounces ditalini pasta, precooked weight
In a large pot, over Medium heat, cook the ground beef.
Drain the liquid from the cooked beef (if any). If you use ground beef with a lower fat ratio then you will have little to no liquid to drain.
Stir in the chopped onions, carrots, celery, and minced garlic. Cook for 10 minutes, stirring occasionally.
Stir in the crushed tomatoes, tomato sauce, beef broth, red and white kidney beans (with the liquid).
Season with the salt, pepper, oregano, basil, and thyme and simmer for 1 hour, stirring occasionally.
When the soup has 10 minutes left to simmer, cook the ditalini pasta in boiling water for 7 minutes or until a bit firmer than al dente. Do not over cook the pasta.
Drain the pasta and stir it into the soup. Simmer for 10 more minutes.
Store in an air tight container in the refrigerator or in the freezer.