Pasta e Fagioli Soup
User Reviews
5
Pasta e Fagioli Soup
Description
Pasta e Fagioli Soup uses ground beef cooked with onions and garlic to build a meaty base, to which celery, carrots, diced tomatoes, tomato sauce, and Italian seasoning are added. This mixture simmers in beef broth until vegetables soften. The choice to boil ditalini pasta separately allows control over pasta texture, avoiding the common problem of pasta absorbing too much broth and becoming mushy. After cooking, pasta and rinsed canned kidney and great northern beans are added just before serving, providing a mix of firm pasta and creamy beans in the soup. A fresh parsley sprinkle adds color and a mild herbal note.
Flavor is mildly seasoned with salt, pepper, and dried Italian herbs, highlighting the tomato and beef components. The texture varies with tender vegetables, chewy pasta, and creamy beans. The soup is filling and suitable as a main meal, offering protein, starch, and vegetables in one pot-like preparation, though made in multiple components for optimal results.
From the notes, an alternative method involves cooking the pasta directly in the soup but requires increasing the broth volume to maintain liquid balance. The separate cooking method preserves pasta firmness and broth clarity, which is why it is preferred here.
Ingredients
- 2 teaspoons olive oil
- 1 pound ground beef I use 90% lean
- 1 onion finely diced
- 2 teaspoons garlic minced
- 1 cup celery sliced
- 3 carrot peeled, quartered and sliced
- 15 ounce can diced tomatoes do not drain
- 3 ounce cans tomato sauce
- 2 teaspoons Italian seasoning dried
- 6 cups beef broth
- salt to taste
- black pepper to taste
- 1 cup ditalini pasta uncooked
- 15 ounce can red kidney beans drained and rinsed
- 15 ounce can great northern beans drained and rinsed
- 2 tablespoons parsley chopped
Instructions
- Heat the olive oil in a large pot over medium high heat. Add the ground beef and cook for 5-6 minutes, breaking up the meat with a spatula.
- Add the onion and cook for 3-4 minutes or until softened. Add the garlic and cook for 30 seconds.
- Add the celery, carrots, tomatoes, tomato sauce, Italian seasoning, beef broth and salt and pepper to taste. Bring to a simmer.
- Simmer for 15-18 minutes or until vegetables are tender.
- While soup is simmering, boil the ditalini pasta in a separate pot according to package directions.
- Add the cooked pasta and beans to the soup, stir to combine. Taste and add more salt and pepper if desired.
- Sprinkle with parsley, then serve.
Notes
- Boil the pasta separately to keep it firm and prevent the soup from thickening too much.
- If cooking pasta in the soup, increase broth by 3 cups and simmer pasta for 8-10 minutes until cooked.
- Adding pasta at the end preserves the ideal texture balance between pasta, beans, and broth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 477 kcal
% Daily Value*
| Calories | 477kcal | 24% |
| Carbohydrates | 50g | 17% |
| Protein | 34g | 68% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 49mg | 16% |
| Sodium | 692mg | 29% |
| Potassium | 1307mg | 28% |
| Fiber | 13g | 52% |
| Sugar | 5g | 10% |
| Vitamin A | 5265IU | 105% |
| Vitamin C | 12.4mg | 14% |
| Calcium | 153mg | 15% |
| Iron | 7.2mg | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
