MeMe's Pasta Fagioli
White cannellini beans, ditalini pasta with vegetables, lean hamburger, and herbs are simmered in vegetable juice and chicken broth. It is like an Italian chili like Olive Garden®'s Pasta Fagioli and even better the second day.
- Serves: 8 persons
- 1pound lean ground beef
- 1tablespoon olive oil
- 1carrot, diced
- 1stalk celery, diced
- 1thin slice onion, diced
- 1teaspoon minced garlic
- 1(32 ounce) bottle tomato-vegetable juice cocktail (such as V8®)
- 1(14 ounce) can chicken broth
- 1tablespoon dried parsley
- 1tablespoon dried basil
- 1teaspoon dried oregano
- freshly ground black pepper to taste
- 1½ cups ditalini pasta
- 1(15 ounce) can cannellini beans, drained and rinsed
Step 1Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
Step 2Heat olive oil in a large saucepan over medium-high heat; saute carrot, celery, and onion until softened, 5 to 10 minutes. Add garlic and saute until fragrant, 1 to 2 minutes. Stir vegetable juice cocktail, chicken broth, parsley, basil, oregano, and black pepper into vegetable mixture; bring to a boil. Reduce heat and simmer soup for 20 minutes.
Step 3Bring a large pot of lightly salted water to a boil. Cook ditalini pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
Step 4Stir cannellini beans and ground beef into soup; cook and stir until soup is heated through, about 10 minutes.
Step 5Spoon about 1/3 cup pasta into each serving bowl; ladle soup over pasta.