Classic Pasta e Fagioli
User Reviews
5
Classic Pasta e Fagioli
Description
This version of Pasta e Fagioli begins by browning Italian sausage, then cooking onion, carrot, and celery until soft. Garlic is added near the end to build depth without burning. The pot is filled with beef broth, fire-roasted diced tomatoes, drained kidney and cannellini beans, and herbs, then brought to a boil.
Small ditalini pasta is added and simmered until al dente, infusing the soup with wholesome starch and body. Fresh chopped basil and grated Parmesan cheese garnish the finished bowl, adding aroma and richness. The resulting soup is thick with tender vegetables, meaty chunks, creamy beans, and pasta, making for a satisfying one-pot meal.
Variations include substituting the Italian sausage with ground beef, turkey, or diced ham. Adding chopped kale with the pasta or spinach at the end increases vegetable content and nourishment without altering the fundamental character of the soup.
Ingredients
- 1 pound Italian sausage ground
- 1 large yellow onion diced
- 4 medium carrot finely diced
- 4 medium celery finely diced, ribs
- 5 teaspoons garlic minced
- 4 cups beef broth
- 1 (30 ounce can) diced tomatoes fire roasted
- 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 thyme dried
- 1 1/2 cups ditalini pasta
Garnish
- 1/4 cup basil chopped, fresh
- 1/2 cup Parmesan Cheese freshly grated
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
- Italian sausage can be replaced with ground beef, ground turkey, or diced ham for different flavors.
- Add 2 cups of roughly chopped kale along with the pasta for extra greens, or stir in 2 cups of baby spinach after cooking for a fresh touch.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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