Pasta e Fagioli Soup Recipe

I made this soup last night, and it was a huge crowd pleaser - not to mention, our beloved (pregnant) Nanny tried it for lunch today, and texted me immediately, “The soup was AMAZING!”

I’m confident you will love it, too - plus, it is packed with tons of nutrients to keep you full and satiated!

Ingredients:
1 tablespoon olive oil
3/4 cup diced carrots
3/4 cup diced celery
3/4 cup diced yellow onion
1 pound lean ground beef (you could add another pound of lean ground beef or lean ground turkey here to up the protein)!
2 teaspoons minced garlic (I use garlic gourmet paste)
Salt and pepper to taste
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon italian seasoning
1/2 teaspoon dried thyme
2 (14.5 oz) cans fire-roasted diced tomatoes [undrained]
1 (15-ounce) can dark red kidney beans [rinsed and drained]
1 (15-ounce) can white beans [rinsed and drained]
2 tablespoons tomato paste
1.5 cups Rao’s Marinara sauce (or any marinara sauce)
2-4 cups beef broth (I always use better than bouillon)

Add Later:
3/4 c ditalini pasta
3 teaspoons red wine vinegar

Instructions:
1. Dice carrots, celery, onion, and garlic.

2. Heat olive oil in a large pot over medium heat. Add carrots, celery, and onion, cooking, stirring often for 10-15 minutes. Add your ground beef, garlic, salt, and pepper and cook ground beef.
3. Add remaining ingredients except pasta and red wine vinegar. I let it simmer on on the stove all afternoon on low.
4. Cook pasta according to package instructions, and add individual portions to soup, and store for leftovers. If you add directly to soup, it gets incredibly mushy.
5. Add red wine vinegar.

Serve with fresh bread, and freshly grated parmesan on top!

Recipe adapted from: Chelsea’s Messy Apron