Pasta e Fagioli Soup
Pasta e Fagioli Soup – Hearty pasta e fagioli with ground beef, kidney and Great Northern beans, ditalini and vegetables in a rich beef and tomato broth. One pot, about 45 minutes.
Ingredients
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 1 cup diced onion
- 1 cup diced carrots
- 1 cup diced celery
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 5 cups beef broth
- 1 (16-ounce) can tomato sauce
- 1 (15-ounce) can diced tomatoes, undrained
- 1 cup uncooked ditalini pasta
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 (15-ounce) can red kidney beans, drained and rinsed
- 1 (15-ounce) can Great Northern beans, drained and rinsed
- Salt and black pepper, to taste
- Grated Parmesan, for serving
Instructions
- In a large pot or Dutch oven over medium-high heat, brown the ground beef, breaking it up as it cooks. Drain the fat. Remove from the pot to a plate.
- Add the olive oil to the pot and heat over medium high heat. Add the onion, carrots and celery and cook, stirring occasionally, until they begin to soften, about 5 minutes. Add the garlic and tomato paste. Cook for 30 seconds.
- Stir in the beef broth, tomato sauce, diced tomatoes with their juice, uncooked pasta, basil, oregano and thyme. Bring to a boil.
- Reduce the heat and simmer, partly covered, for about 10 minutes, until pasta is tender. Stir often so the pasta doesn't stick.
- Stir in the beans until warmed through.
- Season with salt and pepper. Serve topped with Parmesan.
Notes
Making it ahead or planning on leftovers? Cook the pasta separately and add it to each bowl so it doesn't soak up the broth.
Leftovers thicken in the fridge. Add a splash of broth when reheating.
Refrigerate up to 4 days. Freeze without the pasta up to 3 months.
Leftovers thicken in the fridge. Add a splash of broth when reheating.
Refrigerate up to 4 days. Freeze without the pasta up to 3 months.
Calories: 329kcal, Carbohydrates: 27g, Protein: 21g, Fat: 15g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 51mg, Sodium: 848mg, Potassium: 587mg, Fiber: 3g, Sugar: 3g, Vitamin A: 3689IU, Vitamin C: 5mg, Calcium: 61mg, Iron: 3mg