Pasta Fagioli Soup {Better Than Olive Garden'S!}

cookingclassy.com

Traci Bradwisch

2 Tbsp olive oil, divided

1 lb lean ground beef

1 ½ cups chopped yellow onion

1 cup diced carrots (about 2 medium)

1 cup diced celery (about 3 stalks)

3 cloves garlic, minced (1 Tbsp)

3 (8 oz) cans tomato sauce

2 14.5 oz cans low-sodium chicken broth

½ cup water, then more as desired

1 (15 oz) can diced tomatoes

2 tsp granulated sugar

1 ½ tsp dried basil

1 tsp dried oregano

¾ tsp dried thyme

½ tsp dried marjoram

Salt and freshly ground black pepper

1 cup dry ditalini pasta

1 (15 oz) can dark red kidney beans, drained and rinsed

1 (15 oz) can great northern beans, drained and rinsed

Finely shredded Romano or Parmesan cheese , for serving

3 Tbsp minced fresh parsley

Directions at cookingclassy.com

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