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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Prep: 7 minutes; Cook: 48 minutes Ingredients:
1 pound ground round |
1 cup chopped onion (1 small) |
3/4 cup chopped celery (2 stalks) |
3/4 cup chopped carrot (2 medium) |
2 garlic cloves, minced |
1 (28-ounce) can fire-roasted crushed tomatoes, undrained |
2 (14-ounce) cans fat-free, less-sodium beef broth |
1 (16-ounce) can red kidney beans, rinsed and drained |
1 (15-ounce) can cannellini beans or other white beans, rinsed and drained |
1 1/2 teaspoons dried italian seasoning |
1/2 teaspoon black pepper |
1/4 teaspoon salt |
1/4 teaspoon crushed red pepper |
3/4 cup uncooked ditalini (very short tube-shaped macaroni) |
2 tablespoons grated fresh parmesan cheese |
Directions:
1. Cook beef and next 4 ingredients in a Dutch oven over medium-high heat until beef is browned, stirring to crumble. Drain well, and return to pan.
2. Add tomatoes and next 7 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes. Add ditalini; cook 15 minutes or until pasta is done. Ladle soup into individual bowls; sprinkle with cheese.
3. Pasta e Fagioli (fa-ZHOH-lee), or pasta-and-bean soup, is a complete meal all in itself.
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