MeMe’s Pasta e Fagioli Soup

1. 1

   Place a large skillet over medium-high heat. Cook and stir the beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Using a slotted spoon, transfer the beef to a paper towel-lined plate to drain; discard the grease.

2. 2

   In the same skillet, heat the olive oil over medium-high heat; cook the onion, celery, and carrot until softened, 5 to 10 minutes. Add the garlic and cook until fragrant, 1 to 2 minutes. Stir the vegetable juice cocktail, chicken broth, parsley, basil, oregano, and black pepper into the vegetable mixture; bring to a boil. Reduce the heat and simmer the soup for 20 minutes.

3. 3

   Meanwhile, bring a large pot of lightly salted water to a boil. Cook the ditalini pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.

4. 4

   Stir the beef and cannellini beans into the soup; cook and stir until the soup is heated through, about 10 minutes.

5. 5

   Spoon about 1/3 cup pasta into each serving bowl; ladle the soup over the pasta.

• Calories 272.49 kcal Moderate
• Protein 19.74 g Good Source
• Carbs 34.53 g Moderate
• Total Fat 6.16 g Moderate
• Saturated Fat 1.77 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 32.88 mg Moderate
• Sodium 564.72 mg High
• Fiber 6.32 g Good Source
• Sugar 4.99 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 76.73 mg Low Source
• Iron 4.45 mg Good Source
• Potassium 590.97 mg Moderate
• Vitamin A 292.74 mcg_rae Good Source
• Vitamin C 9.7 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Wheat 🌾
• Gluten
• Celery
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅