MeMe's Pasta Fagioli White cannellini beans, ditalini pasta with vegetables, lean hamburger, and herbs are simmered in vegetable juice and chicken broth. It is like an Italian chili like Olive Garden®’s Pasta Fagioli and even better the second day.

prep: 15 mins cook: 50 mins total: 65 mins Servings: 8 Yield: 8 servings

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

Directions

    Step 1

    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.

    Step 2

    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.

    Step 3

    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.

    Step 4

    Stir cannellini beans and ground beef into soup; cook and stir until soup is heated through, about 10 minutes.

    Step 5

    Spoon about 1/3 cup pasta into each serving bowl; ladle soup over pasta.

Cook's Note:

Keep pasta separate from soup for leftovers and combine when reheating.

Nutrition Facts

Per Serving: 299 calories; protein 17.9g; carbohydrates 33.2g; fat 10.1g; cholesterol 35.5mg; sodium 566mg.

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