Description
Pasta e Fagioli is a comforting Italian soup that combines pasta, beans, and an array of fresh vegetables in a savory broth. This hearty dish is perfect for family dinners or gatherings with friends, delivering a satisfying blend of flavors and nutrients. With its rich taste and wholesome ingredients, it’s sure to warm your heart and fill your belly. Whether enjoyed as a main course or served as a starter, Pasta e Fagioli is versatile enough to fit any meal plan. Plus, it’s easy to make and can be stored for quick meals later on!
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 cups cooked ditalini pasta
- 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
Instructions
- Heat olive oil in a large pot over medium-high heat. Add ground beef and cook until no pink remains; set aside.
- In the same pot, sauté carrots, celery, onion, and garlic until tender.
- Stir in tomato sauce, vegetable broth, diced tomatoes, beans, reserved meat, vinegar, bay leaves, seasonings, salt, and pepper. Simmer for 15 minutes.
- Remove bay leaves and add cooked ditalini pasta. Simmer for an additional 10 minutes.
- Serve hot garnished with fresh parsley and grated cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 350
- Sugar: 6g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 60mg