MeMe's Pasta Fagioli recipe
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Ingredients
- 1 pound lean ground beef 1 tablespoon olive oil 1 carrot, diced 1 stalk celery, diced 1 thin slice onion, diced 1 teaspoon minced garlic 1 (32 ounce) bottle tomato-vegetable juice cocktail (such as V8®) 1 (14 ounce) can chicken broth 1 tablespoon dried parsley 1 tablespoon dried basil 1 teaspoon dried oregano freshly ground black pepper to taste 1 ½ cups ditalini pasta 1 (15 ounce) can cannellini beans, drained and rinsed
Nutrition Info
- 298.8 caloriescarbohydrate: 33.2 gcholesterol: 35.5 mgfat: 10.1 gfiber: 4.7 gprotein: 17.9 gsaturatedFat: 3.4 gservingSize: -sodium: 566 mgsugar: 4.7 gtransFat: : -unsaturatedFat: : -
Directions MeMe's Pasta Fagioli
Directions
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Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes, drain and discard grease.
Heat olive oil in a large saucepan over medium-high heat, saute carrot, celery, and onion until softened, 5 to 10 minutes. Add garlic and saute until fragrant, 1 to 2 minutes. Stir vegetable juice cocktail, chicken broth, parsley, basil, oregano, and black pepper into vegetable mixture, bring to a boil. Reduce heat and simmer soup for 20 minutes.
Bring a large pot of lightly salted water to a boil. Cook ditalini pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
Stir cannellini beans and ground beef into soup, cook and stir until soup is heated through, about 10 minutes.
Spoon about 1/3 cup pasta into each serving bowl, ladle soup over pasta.