Pasta e Fagioli Soup
Pasta e Fagioli Soup is a hearty Italian dish that’s packed with protein, fresh veggies, beans, and pasta. It’s delicious, comforting, and comes together in just one pot! The best cozy dinner that has something for everyone.
Servings: 6 people
Equipment
Ingredients
- 2 tbsp olive oil divided
- 1 lb lean ground beef
- 1 ¼ cups chopped yellow onion
- 1 cup diced carrots about 2 medium
- 1 ¼ cups diced celery about 3 stalks
- 3 cloves garlic
- 2 cups tomato sauce
- 6 cups low-sodium beef broth
- 1 15 oz can diced tomatoes
- 1 tsp granulated sugar
- 1 tsp Italian seasonings
- ½ tsp dried oregano
- ½ tsp dried basil
- 2 leaves of bay leaves
- Salt and black pepper to taste
- 1 cup dry ditalini pasta
- 1 15 oz can dark red kidney beans, drained and rinsed
- 1 15 oz can great northern beans, drained and rinsed
- Finely shredded Romano or Parmesan cheese for serving
- 3 tbsp fresh parsley chopped
Instructions
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Add 1 lb of lean ground beef and cook until browned. Drain excess fat if needed.
- Add 1 ¼ cups chopped onion, 1 cup diced carrots, and 1 ¼ cups diced celery. Sauté for 5-7 minutes, then stir in 3 minced garlic cloves for another 1-2 minutes.
- Add 2 cups tomato sauce, 6 cups beef broth, 1 can diced tomatoes, 1 tsp sugar, 1 tsp Italian seasonings, ½ tsp oregano, ½ tsp basil, 2 bay leaves, and season with salt and pepper. Stir well.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes. Add 1 cup dry ditalini pasta and simmer for 10 minutes until al dente.
- Stir in 1 can drained dark red kidney beans and 1 can drained great northern beans. Heat through for 5 minutes.
- Remove bay leaves and ladle soup into bowls. Top with Romano or Parmesan cheese and chopped parsley before serving.
Notes
- Dice the veggies into small, even pieces so you get some of everything in each bite.
- If you plan to have leftovers, it’s best to cook and store the pasta separately.
- Remember to remove the bay leaf before serving the soup!
- Store: It’s best to store the soup and pasta separately if you can. No biggie if you already tossed the pasta in there. It’ll just become a little bit softer the longer it sits. You can store the soup in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. Just be sure to use a freezer-safe container and leave extra room for the liquid to expand.
- Reheat: Then, thaw it in the fridge overnight and reheat it in a pot on the stovetop. Add fresh pasta just before serving.
Nutrition
Serving: 1/6 | Calories: 450kcal | Carbohydrates: 50g | Protein: 30g | Fat: 13g | Cholesterol: 48mg | Sodium: 1568mg | Potassium: 820mg | Fiber: 12g | Sugar: 11g | Calcium: 14mg