Pasta e Fagioli Soup

Ultimate Pasta e Fagioli Soup: A Flavorful Italian Feast

Servings: 6 servings

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Ingredients:

• 2 tablespoons olive oil, divided
• 1 pound lean ground beef
• 1 1/2 cups chopped yellow onion
• 1 cup diced carrots (approximately 2 medium carrots)
• 1 cup diced celery (approximately 3 stalks)
• 3 cloves garlic, minced (1 tablespoon)
• 3 (8 oz) cans tomato sauce
• 2 cans (14.5 oz each) low-sodium chicken broth
• 1/2 cup water, plus more as needed
• 1 can (15 oz) diced tomatoes
• 2 teaspoons granulated sugar
• 1 1/2 teaspoons dried basil
• 1 teaspoon dried oregano
• 3/4 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• Salt and freshly ground black pepper, to taste
• 1 cup dry ditalini pasta
• 1 can (15 oz) dark red kidney beans, drained and rinsed
• 1 can (15 oz) great northern beans, drained and rinsed
• Finely shredded Romano or Parmesan cheese, for serving
• 3 tablespoons minced fresh parsley

Instructions:

1. Cook Ground Beef: Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Crumble in the ground beef and cook, stirring occasionally until fully cooked. Drain the fat and transfer the beef to a plate. Set aside.
2. Saute Vegetables: Heat the remaining 1 tablespoon of olive oil in the same pot. Add onions, carrots, and celery. Saute over medium-high heat until tender, about 6 minutes. Add minced garlic and saute for an additional 1 minute.
3. Prepare Soup Base: Add chicken broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram, and the cooked beef. Season with salt and pepper to taste. Bring to a boil, then reduce heat to medium-low, cover with a lid, and allow to simmer for 15-20 minutes, stirring occasionally, until the veggies are soft.
4. Cook Pasta: Meanwhile, cook ditalini pasta according to the package instructions, aiming for al dente.
5. Combine and Serve: Add the cooked and drained pasta to the soup, along with kidney beans and great northern beans. Adjust the consistency with a bit more broth or water if needed. Allow to cook for an additional minute. Stir in parsley and serve the soup warm, topped with grated Romano or Parmesan cheese.

Notes: If you’re not consuming all the soup at once, it’s recommended to add pasta to individual servings to prevent it from becoming soggy and absorbing too much broth.

Nutrition Facts: Amount Per Serving

• Calories: 540
• Calories from Fat: 126
• % Daily Value:
  • Fat: 14g (22%)
  • Saturated Fat: 4g (25%)
  • Cholesterol: 49mg (16%)
  • Sodium: 718mg (31%)
  • Potassium: 1616mg (46%)
  • Carbohydrates: 70g (23%)
  • Fiber: 13g (54%)
  • Sugar: 12g (13%)
  • Protein: 35g (70%)
  • Vitamin A: 4375IU (88%)
  • Vitamin C: 24mg (29%)
  • Calcium: 150mg (15%)
  • Iron: 8mg (44%)

Percent Daily Values are based on a 2000 calorie diet.