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  • Pasta Fagioli

    1 vote
    Pasta Fagioli
    Prep time:
    Cook time:
    Servings: 10
    by Cathy Standfast
    1 recipe
    		 >
    Great soup on a chilly night!

    Ingredients

    • 1 lb ground beef
    • 3 tablespoons olive oil
    • 1 onion, quartered then halved
    • 2 cloves garlic, minced
    • 1 (29 ounce) can tomato sauce
    • 1 (14 ounce) can diced tomatoes
    • 2 cartons Progresso Beef Broth
    • ½ cup red wine
    • 1 tablespoon dried parsley
    • 1 1/2 teaspoons dried or 3 tblsps chopped fresh basil
    • 1 1/2 teaspoons dried oregano
    • 1 teaspoon salt
    • ½ to 1 tsp garlic powder
    • 1 (15 ounce) can cannellini beans
    • 1 (15 ounce) can navy beans
    • 1/3 cup grated Parmesan cheese
    • 1 pound ditalini pasta

    Directions

    1. Over medium heat, brown ground beef and drain. Cook onion in olive oil until translucent. Stir in garlic and cook until tender. Reduce heat, and stir in tomato sauce, chopped tomatoes, beef broth, wine, parsley, basil, oregano, salt, garlic powder, cannellini beans, navy beans, browned ground beef and Parmesan. Simmer 30 – 40 minutes.
    2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Serve soup with a scoop of ditalini in a bowl. Serve with Parmesan cheese.

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