Name: Pasta e Fagioli Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Ingredients: 1 cup ditalini pasta; 2 Tablespoons olive oil ({divided}); 1 pound ground beef; 3 garlic cloves (minced); 1/4 cup onion (chopped); 2 large carrots (peeled and chopped); 2 celery stalks (chopped); 6 cups vegetable broth ({you can also use chicken broth}); 2 cans diced tomatoes; 2 cans cannellini beans (drained and rinsed); 1 bay leaf; 1 teaspoon dried basil; 1 teaspoon dried oregano; 3/4 teaspoon dried thyme; 1/4 teaspoon crushed red pepper; 1/4 cup fresh parsley (chopped); 1/4 cup green onions (for garnish); Parmesan cheese (grated, for garnish); salt and pepper to taste

Ingredients

8 servings

1 cup ditalini pasta
2 Tablespoons olive oil ({divided})
1 pound ground beef
3 garlic cloves (minced)
1/4 cup onion (chopped)
2 large carrots (peeled and chopped)
2 celery stalks (chopped)
6 cups vegetable broth ({you can also use chicken broth})
2 cans diced tomatoes
2 cans cannellini beans (drained and rinsed)
1 bay leaf
1 teaspoon dried basil
1 teaspoon dried oregano
3/4 teaspoon dried thyme
1/4 teaspoon crushed red pepper
1/4 cup fresh parsley (chopped)
1/4 cup green onions (for garnish)
Parmesan cheese (grated, for garnish)
salt and pepper to taste

Method

1
In a large pot of boiling salted water, cook pasta according to package instructions; drain well and set aside.
2
Heat 1 tablespoon olive oil in a Dutch oven or large pot over medium heat. Add ground beef to the skillet and cook until browned, about 5 minutes, drain excess fat and set aside.
3
Add remaining 1 tablespoon oil to the pot and stir in garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3 to 4minutes.
4
Stir in vegetable broth, diced tomatoes,cannellini beans, bay leaf, basil, oregano, thyme, crushed red pepper, ground beef and season with salt and pepper, to taste. Add a parmesan rind (optional). Bring to a boil; reduce heat, cover and simmer until vegetables are tender, about 12-15 minutes.
5
Stir in pasta until heated through.
6
Remove the Parmesan rind.
7
Garnish with the fresh parsley, green onions and grated parmesan cheese. Serve immediately with crusty bread.

Notes

If you plan to have leftovers, don't add the pasta to the pot. Cook it separately and store it apart from the soup, then add it to each bowl right before serving. Otherwise the pasta keeps absorbing broth and turns soft, even in the fridge. For a richer broth, add a parmesan rind while the soup simmers in step 5, then remove it before serving. It adds extra depth and a slightly creamier texture without any added dairy. The soup will thicken as it sits, especially with the beans in it. If it's thicker than you'd like when reheating, stir in a splash of broth or water until it loosens back up. This recipe is easy to swap: ground turkey or Italian sausage both work in place of ground beef, and great northern or red kidney beans both work in place of cannellini beans. Store the soup (without pasta) in the fridge for up to 4 days or in the freezer for up to 3 months. Cook fresh pasta when you're ready to serve rather than freezing it with the soup.