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Hearty Pasta Fagioli Soup

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Hearty Pasta Fagioli Soup

1 lb lean ground beef
1 yellow onion (finely diced)
1/2 teaspoon salt
3 cans (14.5 oz each) beef broth
1 can (14.5 oz) petite diced tomatoes (undrained)
1 jar (24 oz) spaghetti sauce
1 cup thinly sliced celery
1 cup thinly sliced carrots
1 can kidney beans (drained and rinsed)
1 can cannellini beans (drained and rinsed)

  • In a LARGE stock pot, cook ground beef, onion, and 1/2 teaspoon salt over medium-high heat. Crumble beef as you cook it until no longer pink. Drain if needed.
  • Add beef broth, diced tomatoes, spaghetti sauce, celery, carrots, beans, oregano, basil, salt & pepper. Bring to a boil. Once boiling, cover pot with lid and reduce to medium-low heat.
  • Simmer for 30-40 minutes. Vegetables should be tender and you may have to lift the lid and check on it 1 or 2 times to stir it and make sure it's not burning or too hot. Reduce heat to low, if needed.

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