Copycat Pasta Fagioli Soup

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Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 pound ground beef or Italian sausage (optional)
  • 1 can (14 oz) diced tomatoes, undrained
  • 4 cups beef or vegetable broth
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 can (15 oz) red kidney beans, drained and rinsed
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1 cup small pasta (like ditalini or elbow macaroni)
  • 2 cups fresh spinach (or kale)
  • Grated Parmesan cheese (for serving)
  • Fresh parsley (for garnish)

Instructions

Step 1: Sauté the Vegetables

  1. Heat the olive oil: In a large pot or Dutch oven, heat the olive oil over medium heat.
  2. Add onions and garlic: Add the diced onion and minced garlic, sautéing for about 2-3 minutes until the onion becomes translucent.
  3. Add carrots and celery: Stir in the diced carrots and celery, cooking for another 5-7 minutes until the vegetables soften.

Step 2: Brown the Meat (Optional)

  1. Cook the meat: If using ground beef or Italian sausage, add it to the pot and cook until browned, breaking it up into small pieces with a spoon. Drain any excess fat if necessary.

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