MeMe's Pasta Fagioli

– 1 pound lean ground beef – 1 tablespoon olive oil – 1 thin slice onion, diced – 1 stalk celery, diced – 1 carrot, diced – 1 teaspoon minced garlic – 1 (32 ounce) bottle tomato-vegetable juice cocktail (such as V8®)


– 1 (14 ounce) can chicken broth – 1 tablespoon dried parsley – 1 tablespoon dried basil – 1 teaspoon dried oregano – freshly ground black pepper to taste – 1 ½ cups ditalini pasta – 1 (15 ounce) can cannellini beans, drained and rinsed

Heat a big skillet on medium-high. Cook and stir meat in heated skillet for 5–7 minutes until browned and crumbly.   


Discard grease and drain beef on a paper towel-lined plate with a slotted spoon.  Sauté onion, celery, and carrot in olive oil in the same skillet over medium-high heat for 5–10 minutes.  

Sauté garlic for 1–2 minutes until aromatic. Add vegetable juice cocktail, chicken broth, parsley, basil, oregano, and black pepper to vegetable mixture and boil.  

Reduce heat and simmer soup 20 minutes.  Meanwhile, boil a big pot of lightly salted water.   

Ditalini pasta should be soft but firm to the bite after 8 minutes of boiling water, stirring occasionally. Drain and set aside. 

Add beef and cannellini beans to broth and heat for 10 minutes. Ladle soup over 1/3 cup pasta in each bowl.  

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