Pasta e Fagioli
- Total Time
This hearty pasta-and-bean soup its a favorite at Italian restaurants.
canola oil1 Tbsp
uncooked onion(s)1 medium, chopped
uncooked carrot(s)1 medium, chopped
uncooked celery1 rib(s), medium, chopped
garlic clove(s)2 clove(s), medium, minced
uncooked 90% lean ground beef½ pound(s)
chili powder1 tsp
canned diced tomatoes14 ½ oz
reduced-sodium chicken broth4 cup(s)
uncooked pasta1 ½ oz, small shell variety about 1/2 cup
canned great northern beans15 ½ oz, rinsed and drained
grated Parmesan cheese3 Tbsp
black pepper½ tsp, freshly ground
- Heat the oil in a large nonstick saucepan over medium heat. Add the onion, carrot, celery, and garlic. Cook, stirring frequently, until the vegetables are soft, about 10 minutes. Add the ground beef and cook, stirring occasionally, until browned, about 5 minutes. Stir in the chili powder; cook 1 minute. Add the tomatoes and bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the tomatoes are softened and the liquid has evaporated, about 10 minutes.
- Stir in the broth and pasta; bring to a boil. Reduce the heat and simmer, partially covered, until the pasta is tender and the soup thickens slightly, about 8 minutes. Add the beans and heat though. Remove from the heat, then sprinkle with the cheese and pepper. Yields generous 1 cup per serving.