Pasta Fazool (Pasta e Fagioli)
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Servings
6
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Calories
480 kcal
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Course
Main Course, Soup
Pasta Fazool (Pasta e Fagioli)
Description
Pasta Fazool (Pasta e Fagioli) combines sautéed ground meat with onions, carrots, celery, and garlic done in olive oil. This base is enriched with chicken stock, tomato sauce, and fire-roasted tomatoes, infused with Italian seasoning to create a robust broth. Small pasta shapes like ditalini are cooked in the simmering soup alongside tender vegetables.
Red kidney beans and cannellini beans are added near the end to provide creamy texture and additional protein. The soup is seasoned with salt and pepper and garnished with chopped fresh parsley before serving. The result is a thick, flavorful soup with meat, vegetables, and pasta in every spoonful.
Perfect as a filling lunch or light dinner, this soup pairs well with crusty bread or a simple salad. Its balanced texture and depth of flavor come from slow simmering and the combination of fresh and canned ingredients, allowing convenience without sacrificing taste.
Ingredients
- 3 tablespoons olive oil divided
- 1 pound ground beef or Italian sausage, casings removed
- 1 onion diced
- 2 carrot diced
- 2 celery diced, stalks
- 5 cloves garlic minced
- 3 cups tomato sauce
- 4 cups chicken stock
- 15 ounces fire roasted tomatoes do not drain
- 1 tablespoon Italian seasoning
- 1 cup pasta I use ditalini, dry
- 15 ounces red kidney beans drained and rinsed
- 15 ounces cannelini beans drained and rinsed
- 1/2 teaspoon salt
- ¼ teaspoons black pepper
- ¼ cup parsley chopped finely, fresh
Instructions
- Heat 1 Tbs olive oil in a large dutch oven over medium-high heat. Add the ground beef or sausage, stirring occasionally until cooked through. Remove meat from the pot, and drain the fat off.
- Heat remaining 2 Tbs olive oil in the dutch oven. Add onions, carrots, and celery, and cook until veggies are softened.
- Add garlic and cook, stirring for 30 seconds.
- Add chicken stock, tomato sauce, fire-roasted tomatoes, Italian seasoning, meat, and ditalini.
- Bring to a boil, then reduce the heat and cover with lid.
- Simmer, stirring occasionally for 15 minutes, or until vegetables are tender and the pasta is cooked.
- Add kidney beans and cannellini beans, and cook a few minutes to allow the beans to heat through.
- Season with salt and pepper and sprinkle the parsley over the top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 480 kcal
% Daily Value*
| Calories | 480kcal | 24% |
| Carbohydrates | 60g | 20% |
| Protein | 36g | 72% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 52mg | 17% |
| Sodium | 1012mg | 42% |
| Potassium | 1580mg | 34% |
| Fiber | 13g | 52% |
| Sugar | 12g | 24% |
| Vitamin A | 5893IU | 118% |
| Vitamin C | 14mg | 16% |
| Calcium | 153mg | 15% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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