Pasta Fagioli Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
1 pound ground chuck1 pound sweet Italian sausage (if in casings, remove them)2 tablespoons extra virgin olive oil1 1/2 cups chopped yellow onions1 cup chopped carrots (about 2 medium)1 cup chopped celery8 cloves chopped fresh garlic 4 cups tomato sauce4 cups beef stock (Kitchen Basics)4 cups water1 can (28 ounces) tomatoes, chopped with immersion blender2 teaspoons sugar1.5 teaspoons dried basil1 teaspoon dried oregano3/4 teaspoon dried thyme1/2 teaspoon marjoramKosher salt to tasteGround black pepper to taste1 cup dried mini penne pasta (Barilla preferred)1 can (15 ounces) dark red kidney beans, drained and rinsed1 can (15 ounces) cannellini beans, drained and rinsed (Bush's)1 can (15 ounces) garbanzo beans, drained and rinsed (Bush's)1 pound fresh baby spinach, coarsely chopped Additional water or broth as neededParmesan cheese (grated) for serving (about 1 tablespoon)
Heat 1 tablespoon olive oil in a large nonstick skillet and brown ground beef and sausage, stirring occasionally until cooked through. Drain fat and transfer meat to a plate.
Heat remaining 1 tablespoon olive oil in a large stock pot over medium-high heat and cook onions, carrots, and celery until tender, about 6 minutes. Add garlic and cook 1 minute longer, stirring frequently.
Reduce heat to low and add tomato sauce, beef stock, tomatoes, sugar, herbs, and meats and season with salt and pepper to taste. Cover with lid and allow to simmer, stirring occasionally, until vegetables are soft, about 20 minutes.
In the meantime, cook the ditalini pasta in boiling water until slightly less than al dente and drain but do not rinse.
Add the beans to the meat. If necessary, remove soup base and put into containers for freezing.
In the remaining soup, add pasta and fresh spinach sufficient for the number of servings left.
Serve with freshly grated Parmesan cheese.
Serving Size: Makes 12 - 1.5 cup servings
Heat remaining 1 tablespoon olive oil in a large stock pot over medium-high heat and cook onions, carrots, and celery until tender, about 6 minutes. Add garlic and cook 1 minute longer, stirring frequently.
Reduce heat to low and add tomato sauce, beef stock, tomatoes, sugar, herbs, and meats and season with salt and pepper to taste. Cover with lid and allow to simmer, stirring occasionally, until vegetables are soft, about 20 minutes.
In the meantime, cook the ditalini pasta in boiling water until slightly less than al dente and drain but do not rinse.
Add the beans to the meat. If necessary, remove soup base and put into containers for freezing.
In the remaining soup, add pasta and fresh spinach sufficient for the number of servings left.
Serve with freshly grated Parmesan cheese.
Serving Size: Makes 12 - 1.5 cup servings
Nutritional Info Amount Per Serving
- Calories: 402.2
- Total Fat: 16.0 g
- Cholesterol: 44.7 mg
- Sodium: 1,359.2 mg
- Total Carbs: 45.2 g
- Dietary Fiber: 10.4 g
- Protein: 24.3 g
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