Olive Garden Pasta E Fagioli Soup Copycat

cookingclassy.com

Kimberly

1 lb lean ground beef or mild Italian sausage (I've tried both and like either)

2 Tbsp extra virgin olive oil, divided

1 cup diced carrots (about 2 medium, you can cut them into matchsticks if desired)

1 cup diced celery (about 3 stalks)

¾ cup chopped yellow onion (about ½ of a large)

1 large clove garlic, finely minced

3 (8 oz) cans tomato sauce

3 to 4 cups beef broth (chicken broth works fine too)

1 cup water

1 (15 oz) can diced tomatoes, undrained

1 Tbsp 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 to taste

1 scant cup ditalini pasta, uncooked

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

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

Romano cheese (I also like it with parmesan), for serving

Directions at cookingclassy.com

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