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Pasta e Gagioli Soup

The beauty of this soup is in its simplicity and versatility. With just a handful of pantry staples, you can create a meal that feels both rustic and indulgent, perfect for any day when you crave something nourishing and filling.
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Course: Dinner, Lunch, Pasta, Soup
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 1 ½ lb. ground beef
  • 1 medium onion chopped
  • 1 cup chopped carrots
  • 1 cup finely chopped celery
  • 4 cups chicken broth
  • 3 cups tomato sauce
  • 1 cup small dry pasta cooked
  • 1 can 14.5 oz diced tomatoes, undrained
  • 1 can kidney beans drained and rinsed
  • 1 can northern beans drained and rinsed
  • 3 tsp minced garlic
  • 2 tsp basil
  • 1 tsp oregano
  • ½ tsp thyme
  • 2 tsp granulated sugar
  • Salt and pepper to taste
  • Parmesan cheese and chopped parsley for garnish optional

Method
 

  1. In a large, deep pot over medium-high heat, brown the ground beef until fully cooked. Drain any excess grease.
  2. Add the chopped onion, carrots, and celery to the beef. Cook for 3-5 minutes until the vegetables begin to soften.
  3. Stir in the garlic, basil, oregano, thyme, salt, and pepper. Sauté for another 30 seconds to release the flavors.
  4. Reduce the heat to medium-low. Pour in the chicken broth, tomato sauce, diced tomatoes, and sugar. Stir well to combine. Cover and simmer for 20 minutes.
  5. Add the drained beans and cooked pasta to the pot. Stir to combine and cook for an additional 5 minutes until heated through.
  6. Serve hot, garnished with freshly chopped parsley and Parmesan cheese if desired.
  7. Enjoy!