Name: Cozy Pasta e Fagioli Soup for Chilly Fall Nights
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Cuisine: Italian
Ingredients: 1 pound lean ground beef; 1 cup diced white or yellow onion; 1 cup chopped peeled carrot; 1 cup chopped celery; 4 cloves garlic, minced; 1 ½ tablespoons Italian seasoning; 1 ½ tablespoons dried sweet basil; 2-14.5 ounce cans diced tomatoes; 15 ounce can tomato sauce; 15 ounce can red kidney beans, drained and rinsed; 15 ounce can Great Northern beans, drained and rinsed; 2 ½ cups V-8 juice; 1 teaspoon salt; 1/2 teaspoon ground black pepper; parmesan rind (optional); 8 ounces dry ditali pasta; Grated parmesan cheese (optional)

Description

A hearty and comforting Pasta e Fagioli soup recipe that combines ground beef, beans, vegetables, and pasta in a flavorful Italian broth. This classic dish is perfect for a cozy family meal or to warm up a chilly evening.

Ingredients

For the Soup:

1 pound lean ground beef
1 cup diced white or yellow onion
1 cup chopped peeled carrot
1 cup chopped celery
4 cloves garlic, minced
1 ½ tablespoons Italian seasoning
1 ½ tablespoons dried sweet basil
2-14.5 ounce cans diced tomatoes
15 ounce can tomato sauce
15 ounce can red kidney beans, drained and rinsed
15 ounce can Great Northern beans, drained and rinsed
2 ½ cups V-8 juice
1 teaspoon salt
1/2 teaspoon ground black pepper
parmesan rind (optional)

For the Pasta:

8 ounces dry ditali pasta
Grated parmesan cheese (optional)

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Instructions

1. Brown ground beef in a Dutch oven or large pot over medium heat.

Drain most of the grease, and return beef to the pot.

1. Stir in onion, carrot, celery, and garlic.

Saute vegetables until soft, about 5-10 minutes.

1. Stir in seasonings, and let cook for 30 seconds.
2. Add the remaining ingredients except for pasta, and stir to combine.

Reduce heat to medium-low, cover, and simmer for 50 minutes.

In a separate pot, cook pasta to al dente according to package directions.
Stir cooked and drained pasta into soup, and let cook for an additional 5 minutes.
Remove parmesan rind before serving, if using.
Top with grated parmesan cheese, if desired.

Notes

Ground beef: I use either 85% or 90% lean ground beef.
Tomato sauce: Tomato sauce is canned pureed tomato.
Kidney beans: You can use light or dark red kidney beans.
V-8: I use original V-8 in this recipe.
Parmesan rind: The parmesan rind is optional, but it adds a little something extra to the soup.
Nutrition values are estimates.

Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Category: Main Course, Soup
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 289 kcal
Sugar: 7g
Sodium: 728mg
Fat: 5g
Saturated Fat: 2g
Trans Fat: 1g
Carbohydrates: 41g
Fiber: 8g
Protein: 19g
Cholesterol: 29mg