Hope you love this easy recipe that is amazing for dinner and even better for lunch! Pasta Fagioli soup Ingredients 1 lb ground beef 1 medium yellow onion, chopped 2 carrots, diced 2 celery stalks, diced 5 cloves garlic, sliced 3 8oz cans tomato sauce 6 cups low-sodium chicken broth, more if desired 1 cup water, more if desired 1 15 oz can diced tomatoes fire roasted 2 tsp granulated sugar 1 tbsp Italian seasoning 1 1/2 dried basil 1 tsp dried oregano 3/4 tsp dried thyme 2 tsp garlic powder Salt and freshly ground black pepper 1 (15oz) can dark red kidney beans, drained and rinsed 1 (15oz) can great northern beans, drained and rinsed 1 cup dry ditalini pasta Finely shredded Romano or Parmesan cheese , for serving Instructions Heat 1 Tbsp olive oil in a large dutch oven or pot over medium high heat, add in ground beef and break it up using a wooden spatula. Add a pinch of salt and pepper and cook until it browns. Place beef on a plate with a paper towel to help drain some of the fat, set aside.
Add 1 tbsp olive oil, onions, carrots, and celery and saute over medium heat until tender about 5-6 minutes, add garlic and saute 1 minute longer. Add tomato sauce and the cooked ground beef into the dutch oven. Add all of the seasonings, salt and pepper, and let that cook together for a few minutes. I find this gives the meat and overall soup more flavor to allow the meat to soak in some of the sauce and seasonings. After about 5 minutes add in the chicken broth, water, canned diced tomatoes, and sugar. Bring to a boil then reduce heat to medium-low, cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 15 - 20 minutes.
Meanwhile prepare ditalani pasta according to directions on package, cooking to al dente.
Add kidney beans and great northern beans. Thin with a little more broth or water if desired. I always tend to add little extra because I like to dip garlic sourdough breadsticks into the soup. Such a good combo!
Allow to cook 5 minutes longer. Serve each bowl with about 1/4 cup of the cooked and drained pasta, then add the soup and top with grated parmesan cheese and enjoy!
Notes I recommend adding the pasta to individual servings. Otherwise pasta gets soggy and absorbs too much broth. This is best for leftovers for lunch the following day! You can store pasta in a plastic ziplock bag (after it has cooled) or in Tupperware. Once you drain the pasta add a tablespoon of olive oil to cooked pasta to help it from getting stuck together.
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