How To Make Pasta e Fagioli Soup
You will love this pasta e Fagioli soup, an easy dinner option made with fresh veggies, ground beef, pasta, and beans all simmered in a flavorful broth.
- 2tspolive oil
- 1lbground beef
- 1onionfinely diced
- 3carrotspeeled, quartered, and sliced
- 15oztomatoesdiced, do not drain
- 24oztomato sauce
- 2tspItalian seasoningdried
- 6cupsbeef broth
- Salt and pepperto taste
- 1cupditalini pastauncooked
- 15ozred kidney beansdrained and rinsed
- 15ozGreat Northern beansdrained and rinsed
Heat the olive oil in a large pot over medium-high heat. Add the ground beef and cook for 5 to 6 minutes, breaking up the meat with a spatula.
Add the onion and cook for 3 to 4 minutes or until softened. Add the garlic and cook for 30 seconds.
Add the celery, carrots, tomatoes, tomato sauce, Italian seasoning, beef broth, and salt and pepper to taste. Bring to a simmer.
Simmer for 15 to 18 minutes or until vegetables are tender.
While the soup is simmering, boil the ditalini pasta in a separate pot according to package directions.
Add the cooked pasta and beans to the soup, stir to combine. Taste and add more salt and pepper if desired.
Sprinkle with parsley, then serve.
- Calories: 692.82kcal
- Fat: 18.84g
- Saturated Fat: 6.40g
- Trans Fat: 0.89g
- Monounsaturated Fat: 8.09g
- Polyunsaturated Fat: 1.47g
- Carbohydrates: 90.43g
- Fiber: 19.57g
- Sugar: 12.75g
- Protein: 44.15g
- Cholesterol: 53.68mg
- Sodium: 1705.77mg
- Calcium: 197.10mg
- Potassium: 2618.34mg
- Iron: 10.38mg
- Vitamin A: 322.68µg
- Vitamin C: 27.76mg
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