Pasta e Fagioli
Packed with ground beef, Italian sausage, tender vegetables, creamy beans, and starch-resistant ditalini pasta, it's a one-pot wonder that's both satisfying and simple to make. Want a vegetarian version? Just skip the beef; it's just as rich and delicious without it.
Equipment
- 1 measuring cup
- 1 knife
- 2 large pots
- Measuring spoons
- 1 resealable bag
- 1 Large spoon
- 1 colander
Ingredients
- 1 - 2 cups Ditalini pasta cooked and stored overnight in the refrigerator to make starch-resistant
- 1 onion chopped
- 2 carrots chopped
- 1/2 cup celery diced
- 3 cloves garlic minced
- 1/2 lb. Italian sausage
- 1/2 lb. ground beef
- 4 Tbsp. extra virgin olive oil
- 2 8- oz. cans tomato sauce
- 1 can fire roasted tomato
- 3 Tbsp. tomato paste
- 4 cups chicken broth
- 3 cups water
- 1/2 tsp. each oregano, basil, thyme, onion powder, marjoram
- 2 tsp. Swerve granular
- 1/4 tsp. red pepper flakes
- 2 bay leaves
- 1 can kidney beans rinsed and drained
- 1 can navy beans rinsed and drained
- 3 Tbsp. parsley chopped
- 3/4 tsp. each salt and pepper
- 1 Tbsp. lemon juice
- Parmesan cheese for garnish
Instructions
- Cook the pasta 24 hours ahead of time and store in the refrigerator overnight to make the pasta starch-resistant.
- In a large pot, saute the onion, carrot, celery, and garlic in olive oil until soft.
- Add the ground beef and Italian sausage.
- Cook until no longer pink.
- Drain.
- Add tomato sauce, diced tomatoes and tomato paste.
- Stir until the tomato paste is melted.
- Add broth and water. Stir.
- Add all seasonings and bay leaves.
- Stir and simmer 10 minutes.
- Add the beans and stir.
- Add the cooked pasta.
- Stir.
- Add the chopped parsley and simmer 20 minutes on low.
- Remove from the heat and discard the bay leaves.
- Stir in the salt, pepper and lemon juice.
- Stir.
- Drizzle some extra virgin olive oil and garnish with a sprinkle of Parmesan cheese before serving.