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    JoenDeb Recipes

    Pasta e Fagioli Soup

    Soups
    ​

    6 servings

    porcje

    15 minutes

    czas aktywny

    50 minutes

    całkowity czas
    Zacznij Gotować

    Składniki

    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

    Wskazówki

    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.

    Notatki

    Olive Garden copycat recipe

    Wartości Odżywcze

    Wielkość Porcji

    -

    Kalorie

    540 kcal

    Tłuszcz Całkowity

    14 g

    Tłuszcz Nasycony

    4 g

    Tłuszcz Nienasycony

    -

    Tłuszcz Trans

    -

    Cholesterol

    49 mg

    Sód

    718 mg

    Węglowodany Całkowite

    70 g

    Błonnik Pokarmowy

    13 g

    Cukry Całkowite

    12 g

    Białko

    35 g

    6 servings

    porcje

    15 minutes

    czas aktywny

    50 minutes

    całkowity czas
    Zacznij Gotować

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    Składniki

    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

    Wskazówki

    1

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

    2

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

    3

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

    4

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

    5

    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.

    6

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

    7

    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.

    8

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