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Pasta Fagioli

Cook Time 35 minutes
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.