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Pasta e Fagioli Soup

Pasta e Fagioli Soup


  • 1 cup pasta (we suggest ditalini)
  • 1 pound ground beef
  • 3 cloves minced garlic
  • 2 tablespoons olive oil
  • 1 diced onion
  • 3 carrots peeled and diced
  • stalks of celery, diced
  • 3 cups chicken broth (we recommend low-sodium options)
  • 1 can tomato sauce
  • 1 can diced tomatoes
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 3/4 teaspoon thyme
  • Salt and pepper to taste
  • 1 can red kidney beans, drained
  • 1 can Great Northern beans, drained


  • In a large Xtrema saucepan, cook pasta according to package instructions, drain, then set aside.
  • Preheat a large Xtrema stockpot on low. When warmed up, add 1 tablespoon olive oil and ground beef, raise to medium heat, and cook until browned. Drain excess fat and set aside.
  • Add remaining tablespoon of oil to the stockpot. Add in garlic, onion, celery, and carrots and cook until tender.
  •  Add in chicken broth, tomato sauce, diced tomatoes, seasonings (basil, oregano, thyme, salt and pepper), ground beef, and 1 cup of water. Bring to a boil, reduce heat and simmer, covered about 15 minutes.
  • Stir in pasta and beans until heated thoroughly.



Pasta e Fagioli Soup

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