Pasta e Fagioli Soup

• 분량: 6 servings
• 활동 시간: 15 minutes
• 총 시간: 50 minutes

재료

2 Tbsp olive oil, (divided)

1 lb lean ground beef

1 1/2 cups chopped yellow onion

1 cup diced carrots (about 2 medium)

1 cup diced celery (about 3 stalks)

6 cloves garlic, (minced)

3 (8 oz) cans tomato sauce

4 cups chicken stock

1/2 cup water, (then more as desired)

1 (15 oz) can diced tomatoes

2 tsp granulated sugar

1 1/2 tsp dried basil

1 tsp dried oregano

3/4 tsp dried thyme

1/2 tsp dried marjoram

Salt and freshly ground black pepper

1 1/4 cup dry ditalini pasta

1 (15 oz) can dark red kidney beans, drained and rinsed

1 (15 oz) can great northern beans, drained and rinsed

Finely shredded Romano or Parmesan cheese (for serving)

3 Tbsp minced fresh parsley

방향

Heat 1 Tbsp olive oil in a large pot over medium high heat, crumble in ground beef and cook, stirring occasionally until cooked through.

Drain fat from beef then transfer beef to a plate, set aside. Heat remaining 1 Tbsp olive oil in same pot.

Add onions, carrots, and celery and saute over medium-high heat until tender about 6 minutes, add garlic and saute 1 minute longer.

Add chicken stock , tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram and cooked beef then season with salt and pepper to taste.

Bring to a boil then reduce heat to medium-low, cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 15 - 20 minutes.

Meanwhile prepare ditalani pasta according to directions on package, cooking to al dente.

Add cooked and drained pasta to soup along with kidney beans and great northern beans. Thin with a little more stock or water if desired.

Allow to cook 1 minute longer. Stir in parsley, serve warm with grated Romano or Parmesan cheese.

노트

Olive Garden copycat recipe

영양 정보

• 칼로리: 540 kcal
• 지방 전체: 14 g
• 포화 지방: 4 g
• 콜레스테롤: 49 mg
• 나트륨: 718 mg
• 탄수화물 전체: 70 g
• 식이섬유: 13 g
• 총 당류: 12 g
• 단백질: 35 g