PASTA E FAGIOLI - MELISSASSOUTHERNSTYLEKITCHEN.COM

Pasta e Fagioli - melissassouthernstylekitchen.com image

Provided by @MakeItYours

Number Of Ingredients 21

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3 Tbsp olive oil
1 lb mild Italian sausage
1 lb lean ground beef
4 large carrots (peeled and diced)
3 stalks celery (diced)
1 medium onion (diced)
3 cloves garlic (minced)
3 15 oz cans tomato sauce
3 cups vegetable broth
1 cup beef broth
1 15 oz can diced tomatoes
1 15 oz can dark kidney beans (drained and rinsed)
1 15 oz cannellini beans (drained and rinsed)
2 tsp balsamic or apple cider vinegar
2 medium bay leaves
1 Tbsp sugar (optional)
2 tsp dry Italian seasoning
1 tsp salt
1 tsp black pepper
2 cups cooked ditalini pasta
fresh parsley and grated Parmesan cheese for garnishing

Steps:

Heat olive oil over medium high in a 6 quart Dutch oven or large soup pot. Add Italian sausage and ground beef. Cook for 8-10 minutes or until no pink remains. Remove to a platter using a slotted spoon. Reserve 3 Tbsp drippings in pot.
To the drippings, add carrots, celery, onion and garlic. Let vegetables simmer over medium heat until tender and beginning to brown, about 5-7 minutes.
Add in tomato sauce, vegetable broth, beef broth, canned diced tomatoes, kidney beans, cannellini beans, Italian sausage, ground beef, vinegar, bay leaves, sugar, Italian seasoning, salt, and black pepper. Let the soup simmer uncovered for 15 minutes, stirring occasionally.
Remove bay leaves and add cooked ditalini pasta. Mix well and simmer on low for 10 minutes.
Serve garnished with parsley and fresh parmesan cheese.