How To Make Easy Pasta Fagioli
This loaded pasta fagioli makes a hearty dish that’s loaded with ground beef and cannellini beans, then simmered in a herby broth.
Serves:
Ingredients
- 1lblean ground beef
- 1tbspolive oil
- 1carrot,diced
- 1celery stalk,diced
- 1onion,thin slice, diced
- 1tspgarlic,minced
- 32oztomato vegetable juice cocktail,(1 bottle), such as V8®
- 14ozchicken broth,(1 can)
- 1tbspdried parsley
- 1tbspdried basil
- 1tspdried oregano
- freshly ground black pepper,to taste
- 1½cupsditalini pasta
- 15ozcannellini beans,(1 can), drained, rinsed
Instructions
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Heat a large skillet over medium-high heat. Cook and stir the beef in the hot skillet for 5 to 7 minutes until browned and crumbly, then drain and discard the grease.
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Heat the olive oil in a large saucepan over medium-high heat, then sauté the carrot, celery, and onion for 5 to 10 minutes until softened. Add the garlic and sauté for 1 to 2 minutes until fragrant.
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Stir the vegetable juice cocktail, chicken broth, parsley, basil, oregano, and black pepper into the vegetable mixture, then bring to a boil. Reduce heat and simmer soup for 20 minutes.
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Bring a large pot of lightly salted water to a boil. Cook the ditalini pasta in the boiling water, stirring occasionally for 8 minutes until cooked through but firm to the bite. Drain.
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Stir the cannellini beans and ground beef into the soup, then cook and stir for about 10 minutes until the soup is heated through.
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Spoon about ⅓ cup pasta into each serving bowl, then ladle the soup over the pasta.
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Serve and enjoy.
Nutrition
- Calories: 463.05kcal
- Fat: 14.83g
- Saturated Fat: 4.93g
- Trans Fat: 0.67g
- Monounsaturated Fat: 6.67g
- Polyunsaturated Fat: 0.98g
- Carbohydrates: 56.26g
- Fiber: 10.29g
- Sugar: 6.83g
- Protein: 27.55g
- Cholesterol: 41.74mg
- Sodium: 321.00mg
- Calcium: 182.49mg
- Potassium: 1501.38mg
- Iron: 7.83mg
- Vitamin A: 107.88µg
- Vitamin C: 63.80mg
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