Pasta Fagioli Recipe
User Reviews
5
Pasta Fagioli Recipe
Description
This Pasta Fagioli recipe begins with browning ground beef, then cooking it together with chopped onion, carrots, celery, and garlic to build a savory base. A blend of vegetable broth, diced tomatoes, tomato sauce, and fresh or dried herbs such as basil, oregano, and thyme provides the liquid and seasoning. Small ditalini pasta and two types of beans are added, with salt and pepper to taste.
The soup simmers until the vegetables are tender and pasta al dente, creating a balanced texture of tender beans, chewy pasta, and hearty beef. The flavor is rich with meaty notes accented by fragrant Italian herbs and the acidity of the tomato base. Freshly grated Parmesan cheese and chopped parsley garnish the soup, adding cheese flavor and color.
The soup is flexible; the ground beef can be replaced with ground chicken, turkey, Italian sausage, or omitted for vegetarian or vegan versions by using vegetable stock and leaving out cheese. It reheats well and freezes for later use. Small pasta like ditalini helps the soup maintain its heartiness without becoming heavy.
Seasonings may be adjusted to add heat by including hot sauce or red pepper flakes. Storage advice includes refrigeration for up to five days or freezing up to three months, reheated gently on the stove.
Ingredients
- 1 pound ground beef
- ½ medium onion finely chopped
- 2 medium carrot shredded or finely chopped
- 3 talks celery chopped
- 3 cloves garlic minced
- 4 cups vegetable broth
- 1 (15-ounce) can diced tomatoes
- 1 (8-ounce can) tomato sauce
- 2 teaspoons basil chopped fresh or 1 teaspoon dried
- 1½ teaspoons oregano fresh or 1 teaspoon dried
- 1 teaspoon thyme fresh
- 1 teaspoon kosher salt
- ½ teaspoon black pepper ground
- 1½ cups ditalini pasta uncooked
- 1 (15-ounce can) red kidney beans
- 1 ounce can great northern beans
- Parmesan Cheese for garnish, grated
- parsley for garnish, freshly chopped
Instructions
- Brown ground beef in stockpot set over medium heat, stirring frequently until cooked throughout, about 5 minutes. Drain away any drippings from the beef and stir in the onions, carrots, and celery and cook until just tender, about 3 minutes. Stir in the garlic and reduce the heat to low. Stir in the stock, tomatoes, tomato sauce, basil, oregano, thyme, salt and pepper. Bring to a boil and stir in the ditalini, along with the beans and their liquid. Reduce the heat to medium and cook until the vegetables are tender and the pasta is al dente, about 10 minutes.
- Serve warm with grated Parmesan cheese and parsley, optional.
Notes
- Use ground beef for a meaty flavor, or substitute with diced bacon, pancetta, Italian sausage, ground chicken or turkey.
- Vegetarian versions exclude meat and use vegetable broth; vegan versions omit meat and Parmesan cheese.
- Choose small pasta shapes like ditalini or elbow noodles for a traditional texture.
- Soup stores in the refrigerator up to 5 days and freezes well up to 3 months; reheat gently on the stovetop.
- Adjust heat levels with hot sauce or red pepper flakes if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Calories | 365kcal | 18% |
| Carbohydrates | 35g | 12% |
| Protein | 19g | 38% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 53mg | 18% |
| Sodium | 472mg | 20% |
| Potassium | 434mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 3485IU | 70% |
| Vitamin C | 3mg | 3% |
| Calcium | 42mg | 4% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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