Pasta Fagioli
Servings 6
Ingredients
- 2 Tbsp Olive Oil
- 2 Cups Beefless Grounds
- 1 1/2 Cups Chopped Yellow Onion
- 1 Cup Diced Carrots
- 1 Cup Diced Celery
- 3 Cloves Garlic, Minced
- 24 Oz Tomato Sauce
- 29 Oz Low-Sodium Vegetable Broth
- 1/2 Cup Water
- 15 Oz Diced Tomatoes
- 2 Tsp Granulated Sugar
- 1 1/2 Tsp Dried Basil
- 1 Tsp Dried Oregano
- 3/4 Tsp Dried Thyme
- Black Pepper
- 1 Cup Dried Ditalini Pasta
- 15 Oz Dark Red Kidney Beans Drained and Rinsed
- 15 Oz Great Northern Beans Drained and Rinsed
- 1 Tbsp Dried Parsley
Instructions
- Heat 1 Tbsp olive oil in a large pot over medium heat, add beefless ground and cook, stirring occasionally until cooked through.
- Transfer grounds to a plate, set aside. Heat remaining 1 Tbsp olive oil in same pot.
- Add onions, carrots, and celery and sauté over medium heat until tender about 6 minutes, add garlic and sauté 1 minute longer.
- Add broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, and marjoram, then season with salt and pepper to taste.
- 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 cooked and drained pasta, beefless grounds, kidney beans, and great northern beans to soup. Thin with a little more broth or water if desired.
- Allow to cook 1 minute longer. Stir in parsley.