Saucepan@saucepan · Shared this recipeFollowItalian · saucePasta E Fagioli SoupA hearty Italian soup with ground beef, beans, tomatoes, and pasta, perfect for cold days.total1 hr 15 minprep15 mincook1 hrservings4Original recipe on whatscookingamerica.netKeep this recipeAdd a copy of Pasta E Fagioli Soup to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings1.5 lb lean ground beef or ground turkey), (hamburger1 medium onion, chopped2 clove garlic, minced2 large carrots, washed, peeled, and chopped3 celery, stalks, washed and chopped*1 can red kidney beans, 15-ounce, drained1 can great northern beans, 15-ounce, drained2 cans diced tomatoes ), 15-ounce, (with liquid1 jar of marinara sauce, 24-ounce, or spaghetti sauce**2 tbsp Italian seasoning1 container beef stock, 32-ounce, or broth***8 oz ditalini, or small elbow macaroni pastaSalt, and pepper to tasteParmesan cheese, shredded (garnish, )StepsClear checksTap an ingredient or step to check it off.1Step 1: In a large soup pot or Dutch oven over medium-high heat, add the ground beef and saute until the ground beef is brown (drain off fat and discard). Add the onions, garlic, carrots, and celery; continue to saute until translucent.2Step 2: Stir in kidney beans, great northern beans, diced tomatoes, spaghetti or marinara sauce, Italian seasonings, and the beef broth or stock. Bring just to a boil. Reduce heat to medium low, cover and simmer approximately 40 to 60 minutes until the vegetables are tender.3Step 3: When soup is ready to serve, add the dried pasta and continue cooking until the pasta is al dente (soft with a slight bite).4Step 4: Serve soup in individual soup bowls and garnish with shredded parmesan cheese. Enjoy! Serves many.5Step 5: Slow Cooker Method: Preheat the Slow Cooker (Crock Pot).6Step 6: In a large frying pan over medium-high heat, add the ground beef and saute until the ground beef is brown (drain off fat and discard). Add the onions and garlic and continue to saute until translucent.7Step 7: Transfer the beef mixture to your preheated Slow Cooker. Add the carrots, celery, beans, diced tomatoes, spaghetti or marinara sauce, Italian seasonings, and beef broth. Stir all the ingredients together and then cover with the lid.8Step 8: Cook on high heat for 4 hours or on low heat for 8 hours.9Step 9: Add the dried pasta when the vegetables are tender and the soup is hot and bubbly. Continue cooking until the pasta is al dente (soft with a slight bite).10Step 10: Serve soup in individual soup bowls and garnish with shredded parmesan cheese. Enjoy! Serves many.getsaucepan.com/r/32ee4aad-a3f3-4e3e-80f5-c81f6a441c72 · Original: https://whatscookingamerica.net/soup/pasta-e-fagioli-soup.htm
