Sans Pasta e Fagioli – Italian Vegetable Soup

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I love a good soup, especially on a gloomy day, and I really love my traditional Pasta e Fagioli, but I’m trying to eat a little better here and there, so decided to leave out the pasta in my bowl, add some zucchini to the pot and call it Italian Vegetable. 🤷🏼‍♀️Still left it cooked on the side for the hubby and kiddos to enjoy in theirs. 👍🏼

I start by browning 1lb of ground beef in my stock pan. My hubby doesn’t like Italian sausage, so I use ground beef instead. Once browned, I set aside.

Next, I chop up a good handful of baby carrots – I slice them in half and then 1/4 inch pieces, a couple of celery sticks, 1 onion, two small zucchini and 3 cloves of garlic. Season the veggies well with salt and pepper and sauté for about 3-4 min (except the zucchini – add those at the end so they don’t get too soggy). Add in 6 cups of water, 5 tsp of chicken bullion, a 16oz can of diced tomatoes, a 16oz can of tomato sauce, and the ground beef back in. Then spice it up – I don’t measure much, but I’d say I add about 3/4 tsp each of: dried basil, dried oregano and thyme, plus a bay leaf, or two if they’re small.

Bring it all up to a boil, and then let simmer for 15 min. In the last 5-10 min add in a can of red kidney beans, a can of white northern beans (drain and rinse those beanies first😉) and your chopped zucchini.

Garnish with some grated Parmesan and some fresh chopped Italian parsley.

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