5 from 30 votes
Pasta e Fagioli Soup
Pasta e Fagioli Soup is a rustic Italian-inspired dish combining ground beef, diced vegetables, beans, pasta, and tomatoes simmered in beef broth. The soup offers a balance of savory meat flavor with tender vegetables and a hearty, slightly thickened broth. Cooking pasta separately before adding it maintains a firm texture, preventing the soup from becoming overly thick or mushy.
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings:
6
Calories:
477 kcal
Course:
Soup
Cuisine:
Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 477
% 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.