Pasta e Fagioli (with hamburger) (updated 9/10/24)
Source: combination of recipes
2 Tbsp olive oil, divided
1 lb lean ground beef, can use part hot sausage
1 1/2 cups chopped yellow onion
1 cup chopped carrots (about 2 medium)
1 cup chopped celery (about 3 stalks)
3 cloves garlic, minced (1 Tbsp)
1 (28 oz) can tomato sauce
3 cups chicken or beef broth, preferable homemade, low sodium if bought
1/2 cup water, more or less as needed
1 (15 oz) can diced tomatoes
1 tsp sugar
1 tsp dried basil
1 tsp dried oregano
1/4 tsp dried thyme
Salt and freshly ground black pepper
1 cup dry ditalini or small pasta
1 (15 oz) can dark red kidney beans, drained and rinsed
1 (15 oz) can of great Northern beans, drained and rinsed
Finely shredded Romano or Parmesan cheese, for serving
3 Tbsp minced fresh parsley
In large soup pot or dutch oven, heat 1 T oil and brown meat(s) over medium high heat. Drain excess fat and remove meat from pan, set aside.
In the same pot, add remaining 1 T oil and cook the onions, carrots, and celery over over medium high heat until tender, about 5 minutes. Add garlic and cook for one more minute.
Add tomato sauce, broth, water, diced tomatoes, sugar, basil, oregano, thyme, and the cooked meat. Add salt and pepper to taste. Bring to a boil, then turn heat down to medium-low. Simmer, stirring occasionally until the veggies are soft, about 15-20 minutes. (If you happen to have a parmesan rind, add it in for this step!)
Meanwhile, cook the pasta according to package directions - cook just until al dente, drain.
Stir the cooked pasta into the soup along with the beans. Add a little more broth or water if needed.
Cook for 1 more minute (remove parm rind) Mix in the parsley, and serve hot with grated Romano or Parmesan cheese on top.
8 servings