Description
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.
Ingredients
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 1 carrot, diced
- 1 stalk celery, diced
- 1 thin slice onion, diced
- 1 teaspoon minced garlic
- 1 (32 ounce) bottle tomato-vegetable juice cocktail (such as V8®)
- 1 (14 ounce) can chicken broth
- 1 tablespoon dried parsley
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- freshly ground black pepper to taste
- 1 ½ cups ditalini pasta
- 1 (15 ounce) can cannellini beans, drained and rinsed
Instructions
- Heat 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.
- Heat 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.
- Bring 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.
- Stir cannellini beans and ground beef into soup; cook and stir until soup is heated through
- about 10 minutes.
- Spoon about 1/3 cup pasta into each serving bowl; ladle soup over pasta.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hr 5 mins
Servings: 8