Pasta e Fagioli Soup
This Pasta e Fagioli Soup is a hearty and comforting dish filled with beans, vegetables, and pasta.
Equipment
- large pot
Ingredients
Base Ingredients
- 2 tablespoon olive oil divided
- 1 lb lean ground beef
- 1.5 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 cans (8 oz) tomato sauce
- 2 cans (14.5 oz) low-sodium chicken broth
- ½ cup water then more as desired
- 1 can (15 oz) diced tomatoes
- 2 teaspoon granulated sugar
- 1.5 teaspoon dried basil
- 1 teaspoon dried oregano
- ¾ teaspoon dried thyme
- ½ teaspoon dried marjoram
- Salt and freshly ground black pepper
- 1 cup dry ditalini pasta
- 1 can (15 oz) dark red kidney beans drained and rinsed
- 1 can (15 oz) great northern beans drained and rinsed
- Finely shredded Romano or Parmesan cheese for serving
- 3 tablespoon minced fresh parsley
Instructions
Cooking Instructions
- Heat 1 tablespoon olive oil in a large pot over medium high heat, crumble in ground beef and cook, stirring occasionally until cooked through.
- Drain fat from beef then transfer beef to a plate, set aside. Heat remaining 1 tablespoon olive oil in same pot.
- Add onions, carrots, and celery and sauté over medium-high heat until tender about 6 minutes, add garlic and sauté 1 minute longer.
- Add chicken broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram and cooked beef then season with salt and pepper to taste.
- Bring to a boil then reduce heat to medium-low, cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 15 - 20 minutes.
- Meanwhile prepare ditalini pasta according to directions on package, cooking to al dente.
- Add cooked and drained pasta to soup along with kidney beans and great northern beans. Thin with a little more broth or water if desired.
- Allow to cook 1 minute longer. Stir in parsley, serve warm with grated Romano or Parmesan cheese.
Notes
If you don't plan on eating all of the soup right away, I recommend adding the pasta to individual servings. Otherwise pasta gets soggy and absorbs too much broth.
Nutrition
Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 20gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 600IUVitamin C: 10mgCalcium: 80mgIron: 4mg
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