Pasta Fagioli Soup
User Reviews
4.9
Pasta Fagioli Soup
Description
This Pasta Fagioli Soup starts by browning ground beef to develop flavor and draining excess fat. Olive oil then sautés onions, carrots, celery, and garlic until softened, forming a flavorful base. Canned tomato sauce and diced tomatoes add acidity and depth, while canned kidney and great northern beans contribute protein and texture. Italian seasoning and thyme season the broth, which simmers to meld flavors.
Uncooked ditalini pasta is added towards the end and cooked in the broth until tender, integrating pasta starches to thicken the soup slightly. Fresh parsley is stirred in at the end to add brightness, with shredded Parmesan cheese as a finishing touch providing a savory, creamy note.
This soup is a complete meal with meat, beans, vegetables, and pasta, suitable for cooler days or when a filling, comforting dish is desired. It can be served on its own or with crusty bread for dipping.
Ingredients
- 1 lb ground beef
- 1 Tbsp olive oil
- 1/2 onion Diced
- 2 carrot Diced, medium
- 3 celery Diced, stalks
- 1 Tbsp garlic minced
- 3 tomato sauce 8 oz, canned
- 1 diced tomatoes 15 oz, canned
- 3 tsp Italian seasoning
- 1/2 tsp thyme dried
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 Kidney Beans 15 oz., drained and rinsed, dark red, canned
- 1 great northern beans 15 oz., drained and rinsed, canned
- 1 cup ditalini pasta dry
- 6 cups chicken broth
- 1/2 cup Parmesan Cheese shredded
- 3 Tbsp parsley chopped, fresh
Instructions
- Brown the ground in a large pot over medium high heat and drain any excess grease.
- Add the olive oil, onions, carrots, celery, garlic, salt and pepper. Sauce over medium-high heat uncovered until the vegetables are tender (approximately 5-7 minutes).
- Then add in the chicken broth, tomato sauce, diced tomatoes, canned beans, Italian seasoning and thyme.
- Bring to a boil, then reduce heat to medium-low, cover with a lid and allow to simmer until all the veggies are soft (approximately 10-12 minutes).
- Then stir in the uncooked pasta and cook uncovered for 9-12 minutes until the pasta is cooked to the tenderness that you desire.
- Stir in the fresh parsley and serve warm topped with the parmesan cheese. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 550 kcal
% Daily Value*
| Calories | 550kcal | 28% |
| Carbohydrates | 55g | 18% |
| Protein | 36g | 72% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 59mg | 20% |
| Sodium | 1175mg | 49% |
| Potassium | 1625mg | 35% |
| Fiber | 13g | 52% |
| Sugar | 9g | 18% |
| Vitamin A | 4297IU | 86% |
| Vitamin C | 21mg | 23% |
| Calcium | 252mg | 25% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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