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Pasta e Fagioli Soup

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A comforting and hearty Italian soup packed with lean beef, beans, and vibrant vegetables, perfect for cozy evenings.

Ingredients

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  • 1 pound lean ground beef
  • 1 cup diced onion
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • 4 cloves garlic (minced)
  • 2 cans diced tomatoes
  • 15 oz can tomato sauce
  • 15 ounce can red kidney beans (drained and rinsed)
  • 15 ounce can Great Northern beans (drained and rinsed)
  • 2 ½ cups V-8 juice
  • 8 oz dry ditali pasta

Instructions

  1. Brown the beef in a large pot over medium heat until fully cooked.
  2. Drain any excess grease from the beef and return it to the pot.
  3. Sauté the onion, carrot, celery, and garlic until tender.
  4. Add Italian seasoning and basil, letting them cook briefly.
  5. Mix in the diced tomatoes, tomato sauce, beans, and V-8 juice. Season with salt and pepper.
  6. Simmer the soup on medium-low for about 50 minutes.
  7. Cook the ditali pasta separately until al dente.
  8. Stir the cooked pasta into the soup and let it cook for an additional 5 minutes before serving.

Notes

Pair the soup with garlic bread or a fresh salad. Top with grated Parmesan cheese for extra flavor.

Nutrition

Find it online: https://delishrecipezbylucy.com/pasta-e-fagioli-bean-soup/

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