Meatball Pasta e Fagioli
Servings: 6
Ingredients
- 1 TBSP Olive Oil
- 1 cup Diced Onion About 1 medium onion
- 1 cup Diced Carrots
- 1 cup Diced Celery
- 1 TBSP Minced Garlic
- 2 tsp Salt Divided (+ more to taste)
- 15.5 oz can Cannellini Beans drained and rinsed
- 15.5 oz can Red Kidney Beans drained and rinsed
- 28 oz can Crushed Tomatoes
- 4 cups Unsalted Vegetable (or Chicken) Stock
- 1 cup Uncooked Ditalini Pasta substitute with elbow macaroni
- 15-20 Frozen (fully cooked) bite-size meatballs
- Water
Instructions
- Over medium-low heat, add your olive oil, diced onion, diced carrots, diced celery, garlic and 1 tsp of salt. Cook, stirring occasionally until the onion, carrots, and celery are soft and translucent, about 5 minutes.
- Add in your beans (rinsed and drained), crushed tomatoes, stock, and the remaining 1 tsp of salt. Cook over medium heat for approx 10 minutes. Bring it up to a boil.
- Add in your pasta and frozen meatballs, cook over medium heat, stirring occasionally until the pasta is cooked and the meatballs are hot all the way through. Taste and season with salt and pepper. If it seems dull, add another pinch of salt to help bring out the flavors of the dish.
