Pasta Fagioli Soup Recipe

Ingredients:

• 1 lb ground beef or Italian sausage
• 1 small onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 4 cups beef or chicken broth
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon paprika (optional)
• Salt and pepper to taste
• 1 cup small pasta (like ditalini or elbow)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the Meat:
   In a large pot or slow cooker, cook the ground beef (or sausage) over medium heat until browned. Drain excess grease.
2. Sauté Vegetables:
   Add the diced onion, carrots, celery, and garlic to the pot. Sauté for 5–7 minutes until the vegetables are softened.
3. Add Liquid and Seasoning:
   Stir in the diced tomatoes, tomato sauce, broth, oregano, basil, paprika, salt, and pepper. Bring to a boil, then reduce the heat and let it simmer for 20 minutes.
4. Add Beans and Pasta:
   Stir in the kidney beans, cannellini beans, and uncooked pasta. Simmer for an additional 10–12 minutes, or until the pasta is tender. Stir occasionally to prevent sticking.
5. Serve and Garnish:
   Ladle the soup into bowls, garnish with fresh parsley, and enjoy! Serve with crusty bread or a side salad for a complete meal.

Tips:

• Use ground turkey or chicken for a lighter version.
• Add a pinch of red pepper flakes for a spicy kick.
• Cook pasta separately if you plan to store leftovers, as it may absorb too much liquid.

This soup is perfect for cozy family dinners or meal prep. Enjoy! 🥣