Pasta e Fagioli

By DigitalChef

Ingredients

• 1 1/2 teaspoons olive oil
• 1 tablespoon butter
• 1 pound beef, ground and browned (or ham cubed)
• 1 cup onion, chopped
• 2 teaspoons garlic, minced
• 1 cup carrots, julienned
• 1 cup celery, diced
• 28 ounces tomatoes, broken up
• 8 ounces tomato sauce
• 1 cup red kidney beans, soaked and pre-cooked
• 1 cup great northern or navy beans, soaked and pre-cooked
• 5 1/2 cups beef or chicken broth
• 2 1/2 tablespoons parsley
• 2 teaspoons dried thyme
• 1 1/2 teaspoons dried oregano
• 1 teaspoon dried rosemary
• 1 bay leaf
• 6 ounces dry pasta
• 1 1/4 teaspoons pepper
• Grated Parmesan cheese (garnish)

Details

Servings 6

Preparation

Step 1

Heat olive oil and butter in a heavy large saucepan over medium heat. Add the meat, onion, garlic, carrots, and celery; sauté until the onion is tender, about 3-5 minutes. Add the tomatoes, beans, broth, and herbs. Cover and bring to a boil over high heat, then decrease the heat to medium and simmer until the vegetables are very tender, about 10 minutes. Discard the bay leaf.

Add the macaroni and boil with the lid on until it is tender but still firm to the bite, about 8 minutes. Season the soup with ground black pepper and red pepper flakes (if using).

Sprinkle with Parmesan just before serving.