Description
Pasta e Fagioli is a hearty Italian-inspired soup that beautifully combines tender pasta, flavorful beans, and vibrant vegetables in a comforting broth. Perfect for cozy family gatherings or meal prepping for the week, this dish is easy to prepare and packed with nutrition. With its rich flavors and satisfying texture, Pasta e Fagioli is sure to become a staple in your recipe collection.
Ingredients
Scale
- 3 Tbsp olive oil
- 1 lb lean ground beef
- 4 large carrots (peeled and diced)
- 3 stalks celery (diced)
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 3 15 oz cans tomato sauce
- 3 cups vegetable broth
- 1 15 oz can diced tomatoes
- 1 15 oz can dark kidney beans (drained and rinsed)
- 1 15 oz can cannellini beans (drained and rinsed)
- 2 tsp balsamic or apple cider vinegar
- 2 medium bay leaves
- 1 Tbsp sugar (optional)
- 2 tsp dry Italian seasoning
- 1 tsp salt
- 1 tsp black pepper
- 2 cups cooked ditalini pasta
Instructions
- Heat olive oil in a large pot over medium-high heat. Add ground beef and cook until browned. Remove meat and set aside.
- In the same pot, sauté diced carrots, celery, onion, and garlic until tender.
- Stir in tomato sauce, vegetable broth, diced tomatoes, both types of beans, and the reserved ground beef.
- Season with vinegar, bay leaves, sugar (if using), Italian seasoning, salt, and black pepper. Simmer uncovered for 15 minutes.
- Remove bay leaves and add cooked ditalini pasta. Mix well and simmer on low heat for an additional 10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 265
- Sugar: 6g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 16g
- Cholesterol: 50mg