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Pasta Fazool
5 from 6 votes

Pasta Fazool

This easy Italian-inspired Pasta Fazool recipe pairs tender pasta, creamy white beans, and ground beef in a savory tomato-based broth. It's a one-pot, one-bowl meal dressed with salty cheese and fresh herbs for even more flavor!

Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings: 6 servings
Calories: 502 kcal
Course: Soup
Cuisine: Italian

Ingredients

  • 2 tablespoons olive oil
  • 1 yellow onion finely chopped, medium
  • 5 garlic minced, large cloves
  • 1 pound ground beef lean
  • 1½ teaspoons kosher salt Morton brand
  • 1 teaspoon black pepper freshly ground
  • ½ teaspoon red pepper flakes use less if you don't like heat
  • 2 carrot diced, large
  • 3 celery diced, stalks
  • 1 can 14.5 ounces diced tomatoes

  • 4 cups chicken broth low-sodium
  • 8 ounces ditalini pasta uncooked, or elbow macaroni
  • 1 teaspoon oregano dried
  • 1 teaspoon basil dried
  • ½ teaspoon marjoram dried
  • salt to taste
  • black pepper to taste
  • 1 can 7.5 ounces cannellini beans, rinsed and drained
  • Parmesan Cheese for garnish, or Romano cheese, finely shredded
  • basil optional, or parsley, fresh chopped, for garnish

Instructions

    Cup of Yum
  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and sauté for about 2-3 minutes, then stir in the garlic and cook for 1 more minute.
  2. Add the lean ground beef to the pot. Season with 1½ teaspoons of the kosher salt, 1 teaspoon of fresh ground black pepper, and the red pepper flakes (adjust to your spice preference). Stir well. Break the beef apart with a spoon and cook until it's browned and no longer pink. 
  3. Stir in the diced carrots and celery. Cook for another 5-7 minutes, stirring occasionally, until vegetables have softened. 
  4. Add the can of diced tomatoes (including the juice) to the pot. Let simmer until the ingredients are better combined and the vegetables have softened slightly, about 5 minutes. 
  5. Pour in the chicken broth and bring the soup to a boil.
  6. Stir the dried oregano, basil, and marjoram into the pot. Season with salt & black pepper to taste. 
  7. While still boiling, add the dried pasta and simmer (uncovered) until the pasta is al dente, about 8-10 minutes. Stir occasionally to prevent sticking. 
  8. Add the cannellini beans to the soup and allow them to heat through for a few minutes. 
  9. Ladle the Pasta Fazool into individual bowls. Garnish each serving with finely shredded Romano or Parmesan cheese and, if desired, fresh chopped basil and/or parsley.

Nutrition Information

Serving 1 Calories 502kcal (25%) Carbohydrates 52g (17%) Protein 36g (72%) Fat 17g (26%) Saturated Fat 6g (30%) Polyunsaturated Fat 10g (59%) Cholesterol 73mg (24%) Sodium 784mg (33%) Fiber 5g (20%) Sugar 7g (14%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 502

% Daily Value*

Serving 1
Calories 502kcal 25%
Carbohydrates 52g 17%
Protein 36g 72%
Fat 17g 26%
Saturated Fat 6g 30%
Polyunsaturated Fat 10g 59%
Cholesterol 73mg 24%
Sodium 784mg 33%
Fiber 5g 20%
Sugar 7g 14%

* Percent Daily Values are based on a 2,000 calorie diet.