Description
A super easy, no-fuss pasta e fagioli recipe that’s wonderfully hearty and comforting!
Ingredients
Scale
- 1 lb. lean ground beef
- 1 yellow onion, finely chopped
- 2 medium carrots, diced
- 3 ribs celery, diced
- 3 cloves garlic, minced
- 3 (8 oz) cans tomato sauce
- 5 (14.5 oz) cans beef broth
- 1 (14.5 oz) can petite diced tomatoes
- ½ cup water
- 2 teaspoons granulated sugar
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 8 oz dry ditalini pasta
- 1 (15 oz) can dark red kidney beans, drained and rinsed
- 1 (15 oz) can cannellini beans, drained and rinsed
- 2 tablespoons oil
- Parmesan cheese, freshly grated, for serving
- Kosher salt and freshly ground black pepper, to taste
Instructions
- In a large Dutch oven or soup pot over medium heat add oil. Once oil is hot, add onions, carrots, and celery and cook until tender, stirring occasionally, about 6 minutes. Add garlic and cook 1 minute more.
- Add beef and brown while breaking up the meat until almost cooked, about 4 minutes.
- Add tomato sauce, beef broth, 1/2 cup water, canned tomatoes, sugar, oregano, and basil. Bring to a boil, cover, and reduce heat to medium-low.
- Let simmer 5 minutes, stir in ditalini pasta, and continue cooking until vegetables are soft and pasta is al dente, about 10 minutes more.
- Add beans, season to taste with salt and pepper, and thin with more water, if desired.
- Serve into bowls, top with parmesan cheese and enjoy!
- Prep Time: 10 minutes
- Cook Time: 30 minutes