Pasta Fagioli Soup

Preparation time: 20 minutes

Cook time: 30 minutes

Total Time: 50 minutes

Yield: 4 Servings

Ingredients:

• 1 lb. ground beef
• Salt and pepper, to taste
• 2 tsp. dried oregano, divided
• 2 tsp. dried basil, divided
• 1 Tbsp. olive oil
• ½ white onion, diced
• 1 cup celery, diced
• 2 cups carrots, diced
• 3 cloves garlic, minced
• 1 15 oz. can of diced tomatoes 
• 1 8 oz. can tomato sauce 
• 1 can cannellini beans, drained and rinsed 
• 5 cups beef broth
• 1 Tbsp. white wine vinegar
• 1 cup elbow pasta 
• 2 tbsp parsley, chopped

Directions:

1. Using a large dutch oven or stockpot, add the ground beef and crumble the ground beef until browned. Lightly season with salt, pepper, oregano, and basil. Drain and set aside.
2. Add the olive oil to the pan along with the onion, celery, and carrots. Saute for 5-6 minutes or until fork-tender. Add the garlic and saute for about a minute or until lightly fragrant.
3. Add the diced tomato, tomato sauce, broth, beans, white wine vinegar, additional seasonings, and cooked ground beef. Bring to a boil.
4. Stir in the uncooked pasta and stir well. Reduce to a simmer for 10 minutes or so, stirring often until the pasta is cooked to your liking.
5. Serve topped with chopped parsley and season further with salt and pepper to taste.

Recipe adapted from unboundwellness.com