Pasta Fagioli Soup

Pasta Fagioli Soup is a hearty Italian dish featuring pasta and beans in a savory tomato broth.

Often enhanced with vegetables and seasoned with herbs, it’s a comforting and flavorful meal.

Ingredients:

• 2 Tbsp olive oil, divided

• 1 lb lean ground beef
• 1 1/2 cups chopped yellow onion
• 1 cup diced carrots (about 2 medium)

• 1 cup diced celery (about 3 stalks).

• 3 cloves garlic, minced (1 Tbsp)
• 3 (8 oz) cans tomato sauce
• 2 14.5 oz cans low-sodium chicken broth

• 1/2 cup water, then more as desired
• 1 (15 oz) can diced tomatoes.

• 2 tsp granulated sugar
• 1 1/2 tsp dried basil
• 1 tsp dried oregano.

• 3/4 tsp dried thyme
• 1/2 tsp dried marjoram
• Salt and freshly ground black pepper
• 1 cup dry ditalini pasta
• 1 (15 oz) can dark red kidney beans.

• drained and rinsed
• 1 (15 oz) can great northern beans, drained and rinsed
• Finely shredded Romano or Parmesan cheese , for serving
• 3 Tbsp minced fresh parsley.

PREPARATION:

• Heat 1 Tbsp olive oil in a large pot over medium high heat, crumble in ground beef and cook, stirring occasionally until cooked through.

• Drain fat from beef then transfer beef to a plate, set aside.
• Heat remaining 1 Tbsp olive oil in same pot.

• Add onions, carrots, and celery and saute over medium-high heat until tender about 6 minutes, add garlic and saute 1 minute longer.

• Add chicken broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram and cooked beef then season with salt and pepper to taste.

• Bring to a boil then reduce heat to medium-low, cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 15 – 20 minutes.

• Meanwhile prepare ditalani pasta according to directions on package, cooking to al dente.

• Add cooked and drained pasta to soup* along with kidney beans and great northern beans.

• Thin with a little more broth or water if desired.

• Allow to cook 1 minute longer. Stir in parsley, serve warm with grated Romano or Parmesan cheese.

Variations:

1. Meat Additions:
2. Include pancetta, bacon, or ground beef for extra flavor.

1. Vegetable Variations:
2. Add spinach, kale, or zucchini for more vegetables.
3. Bean Choices:
4. Use different beans like chickpeas or navy beans for variety.

1. Spice Level:
2. Adjust with red pepper flakes or hot sauce for heat.

1. Herbs:
2. Experiment with rosemary, thyme, or basil for different flavors.

Tips:

1. Sauté Aromatics:
2. Sauté onions, carrots, and celery first to build a flavorful base.

1. Cook Pasta Separately:
2. Cook pasta separately to avoid it becoming mushy and add it just before serving.

1. Adjust Consistency:
2. Add broth to adjust the soup’s thickness as desired.
3. Use Fresh Herbs:
4. Add fresh herbs like basil or parsley just before serving for a burst of flavor.

1. Let It Rest:
2. Allow the soup to sit for a few hours or overnight to let the flavors meld.

The nutritional information for Pasta Fagioli Soup can vary based on the recipe, but a typical serving (about 1 cup) might contain:

• Calories: 200-300
• Protein: 10-15 grams
• Fat: 5-10 grams
• Carbohydrates: 30-40 grams
• Fiber: 6-8 grams
• Sodium: 400-600 milligrams

These values can change depending on the specific ingredients and amounts used, such as the type of beans, pasta, or added meats.

For a more accurate assessment, it’s best to calculate based on your specific recipe.

Enjoy !