Name: Pasta e Fagioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 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 cup beef 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; Fresh parsley for garnishing

Description

Pasta e Fagioli is a warm, comforting Italian soup that perfectly blends tender pasta and hearty beans in a rich, flavorful broth. This dish is ideal for family dinners or cozy gatherings, offering a satisfying combination of textures and tastes. With fresh vegetables and protein-packed ingredients, Pasta e Fagioli not only delights the palate but also nourishes the body. Plus, it’s easy to customize with your favorite beans and pasta types, making it a versatile staple in your kitchen. Serve this delightful soup with crusty bread or a fresh salad for an unforgettable meal that brings everyone together.

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 cup beef 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
Fresh parsley for garnishing

Instructions

Heat olive oil in a large pot over medium-high heat. Add ground beef and cook until browned. Remove the meat and set aside.
In the same pot, sauté diced carrots, celery, onion, and garlic until tender.
Stir in tomato sauce, vegetable broth, cooked ground beef, kidney beans, cannellini beans, vinegar, bay leaves, sugar (if using), Italian seasoning, salt, and pepper. Simmer uncovered for 15 minutes.
Remove bay leaves and add cooked ditalini pasta to the soup. Let it simmer on low heat for an additional 10 minutes.
Serve hot, garnished with fresh parsley.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Simmering
Cuisine: Italian

Nutrition

Serving Size: 1 cup (245g)
Calories: 320
Sugar: 5g
Sodium: 640mg
Fat: 11g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 10g
Protein: 18g
Cholesterol: 50mg

Keywords: Use fresh vegetables for enhanced flavor. Feel free to substitute beans according to your preference. Cooking pasta separately can help maintain its texture if storing leftovers.