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–+ servings
Pasta e Fagioli

Pasta e Fagioli Soup

A hearty and comforting Italian bean and pasta soup, inspired by classic recipes. This flavorful soup is perfect for a chilly evening.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Cuisine: Chinese
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 tablespoon olive oil
  • 1 pound lean ground beef
  • 1.5 cup chopped yellow onion
  • 1 cup diced carrots (about 2 medium)
  • 1 cup diced celery (about 3 stalks)
  • 3 cloves garlic (minced)
  • 3 cans tomato sauce (8 oz each)
  • 2 cans low-sodium chicken broth (14.5 oz each)
  • 0.5 cup water (then more as desired)
  • 1 can diced tomatoes (15 oz)
  • 2 teaspoon granulated sugar
  • 1.5 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 0.75 teaspoon dried thyme
  • 0.5 teaspoon dried marjoram
  • Salt and freshly ground black pepper to taste
  • 1 cup dry ditalini pasta
  • 1 can dark red kidney beans (drained and rinsed, 15 oz)
  • 1 can great northern beans (drained and rinsed, 15 oz)
  • Finely shredded Romano or Parmesan cheese for serving
  • 3 tablespoon minced fresh parsley

Method
 

Preparation Steps
  1. Heat 1 tablespoon olive oil in a large pot over medium-high heat, crumble in ground beef and cook, stirring occasionally, until cooked through.
  2. Drain fat from beef, then transfer beef to a plate and set aside. Heat remaining 1 tablespoon olive oil in the same pot.
  3. Add onions, carrots, and celery and sauté over medium-high heat until tender, about 6 minutes. Add garlic and sauté for 1 minute longer.
  4. Add chicken broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram, and cooked beef. Season with salt and pepper to taste.
  5. Bring to a boil, then reduce heat to medium-low, cover with a lid, and allow to simmer, stirring occasionally, until vegetables are soft, about 15-20 minutes.
  6. Meanwhile, prepare ditalini pasta according to package directions, cooking to al dente.
  7. Add the cooked and drained pasta to the soup along with the kidney beans and great northern beans. Thin with a little more broth or water if desired.
  8. Allow to cook 1 minute longer. Stir in parsley and serve warm with grated Romano or Parmesan cheese.

Nutrition

Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg

Notes

This soup is best served fresh, but leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop.
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