Classic Pasta e Fagioli
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5.0
102 reviews
Excellent
Classic Pasta e Fagioli
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Pasta e Fagioli is classic, Italian comfort food. This hearty soup is packed with sausage, beans, and pasta, and ready in just 30 minutes!
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Ingredients
- 1 pound ground Italian sausage
- 1 large yellow onion diced
- 4 medium carrots finely diced
- 4 medium celery ribs finely diced
- 5 teaspoons minced garlic
- 4 cups beef broth
- 1 (30 ounce can) fire roasted diced tomatoes
- 1 (15 ounce can) red kidney beans drained and rinsed
- 1 (15 ounce can) cannellini beans drained and rinsed
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste
- 1/2 teaspoon dried thyme
- 1 1/2 cups ditalini pasta
Garnish
- 1/4 cup chopped fresh basil
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Heat a 5 to 6-quart pot over medium-high heat. Add in 1 pound ground Italian sausage. Use a large spoon to break it up, and cook until browned, about 5 minutes. Drain any excess grease.
- Meanwhile, dice 1 large yellow onion and finely dice 4 medium carrots and 4 medium celery ribs into similarly sized pieces as the onion. Add to the pot with the sausage and cook until vegetables are softened and sausage is cooked through, about 7 to 10 minutes more, stirring frequently. Add 5 teaspoons minced garlic during the last 1 to 2 minutes of cooking.
- Pour in 4 cups beef broth and 1 (30 ounce can) fire roasted diced tomatoes. Drain and rinse the 1 (15 ounce can) red kidney beans and 1 (15 ounce can) cannellini beans to remove the extra starch, then add them to the pot. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon dried thyme. Bring to a boil over high heat.
- Add 1 1/2 cups ditalini pasta. Reduce heat to medium and simmer until pasta is al dente, about 7 minutes.
- Serve hot and garnish generously with 1/4 cup chopped fresh basil, 1/2 cup freshly grated parmesan cheese, and additional salt and pepper to taste.
Notes
- Instead of 1 pound of Italian sausage, you can use lean ground beef, ground turkey, or even diced ham.
- Add some greens with 2 cups of roughly chopped kale added in with the ditalini to simmer, or 2 cups of baby spinach once the soup has finished cooking.
Nutrition Information
Show Details
Serving
1serving
Calories
466kcal
(23%)
Carbohydrates
49g
(16%)
Protein
23g
(46%)
Fat
21g
(32%)
Saturated Fat
8g
(40%)
Cholesterol
49mg
(16%)
Sodium
1669mg
(70%)
Potassium
731mg
(21%)
Fiber
8g
(32%)
Sugar
6g
(12%)
Vitamin A
2923IU
(58%)
Vitamin C
15mg
(17%)
Calcium
192mg
(19%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 466 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 466kcal | 23% |
| Carbohydrates | 49g | 16% |
| Protein | 23g | 46% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 49mg | 16% |
| Sodium | 1669mg | 70% |
| Potassium | 731mg | 16% |
| Fiber | 8g | 32% |
| Sugar | 6g | 12% |
| Vitamin A | 2923IU | 58% |
| Vitamin C | 15mg | 17% |
| Calcium | 192mg | 19% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
102 reviews
Excellent
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