TCC Ground Beef Pasta e Fagioli

Directions

1. In a heavy-bottomed stockpot or Dutch Oven add extra virgin olive oil and heat over medium-high heat.

2. When the oil is hot add the lean ground beef and saute until there is no longer any pink. Remove to a plate and set it aside.

3. Return the pot to the stove and add the onions and garlic—Saute for 2 minutes or until the onions are translucent.

4. Next, add the carrots and celery and continue to saute until the carrots are fork-tender for about 5-6 minutes.

5. While the vegetables are sauteing, heat up the water in a large microwave-safe measuring cup, for about 2 minutes. Then add the Better Than Bouillon and stir to combine.

6. Add the broth, kidney beans, great northern beans, & cooked ground beef.

7. Stir in diced tomatoes, tomato sauce, Italian seasoning, salt and black pepper.

8. Cover and reduce the heat to low. Simmer for 25-30 minutes.

9. After the soup has simmered, add uncooked pasta and stir gently to combine.

10. Cover again and cook for 8-10 minutes or until the pasta is tender.

11. Adjust the consistency by adding more broth or water if needed. 

12. Taste and adjust seasonings if needed.

13. Ladle into bowls and top with grated parmesan cheese and diced fresh parsley.