Pasta e Fagioli

By sheilaolim

Ditalini is a Short little tube-shaped pasta with the appearance of an elbow macaroni cut into thirds. It’s great for soups because it fits on a spoon. If you do not havethis youcan substitute for another small pasta, Elbow macaroni works fine.

Ingredients

• 1 pound lean ground beef
• 1 1/2 teaspoons vegetable oil
• 1 (28-ounce) can chopped tomatoes
• 1 medium onion, chopped
• 4 medium carrots, chopped
• 3 celery stalks, chopped
• 1 cup drained canned red kidney beans
• 3 cups beef broth
• 1/2 cup ditalini
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons black pepper
• 3/4 teaspoon dried parsley
• 1 cup spaghetti sauce

Details

Preparation time 27mins
Cooking time 45mins

Preparation

Step 1

Cook the ground beef in vegetable oil in a Dutch oven over medium-high heat until browned and crumbly, about 8 minutes; drain well.

Add undrained tomatoes, onion, carrots and celery to ground beef in skillet and mix well.

Reduce heat to low. Simmer the mixture, stirring occasionally, for 10 minutes.

Rinse and drain the kidney beans. Stir into the ground beef mixture. Stir in broth, ditalini, oregano, black pepper and parsley.

Simmer, covered, until celery and carrots are tender, about 45 minutes. Stir in the spaghetti sauce. Cook until heated through. Serve hot.
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