MeMe's Pasta Fagioli Recipe

"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."

Ingredients

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Metric

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 1/2 cups ditalini pasta

1 (15 ounce) can cannellini beans, drained and rinsed

Directions

Prep 15 m

Cook 50 m

Ready In 1 h 5 m

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.
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.
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.
Stir cannellini beans and ground beef into soup; cook and stir until soup is heated through, about 10 minutes.
Spoon about 1/3 cup pasta into each serving bowl; ladle soup over pasta.

Footnotes

Cook’s Note:
Keep pasta separate from soup for leftovers and combine when reheating.
Partner Tip
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 299 calories;10.1 g fat;33.2 g carbohydrates;17.9 g protein;35 mg cholesterol;566 mg sodium.Full nutrition
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