Pasta e Fagioli Soup
This pasta e fagioli is a hearty soup made with ground beef, pasta, vegetables and beans, all simmered together in a rich tomato broth. An easy dinner option that the whole family is sure to love!
- 2 teaspoons olive oil
- 1 pound ground beef I use 90% lean
- 1 onion finely diced
- 2 teaspoons garlic minced
- 1 cup celery sliced
- 3 carrots peeled, quartered and sliced
- 15 ounce can diced tomatoes do not drain
- 3 8 ounce cans tomato sauce
- 2 teaspoons dried Italian seasoning
- 6 cups beef broth
- salt and pepper to taste
- 1 cup ditalini pasta uncooked
- 15 ounce can red kidney beans drained and rinsed
- 15 ounce can Great Northern beans drained and rinsed
- 2 tablespoons chopped parsley
Heat the olive oil in a large pot over medium high heat. Add the ground beef and cook for 5-6 minutes, breaking up the meat with a spatula.
Add the onion and cook for 3-4 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 15-18 minutes or until vegetables are tender.
While 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.
If you'd prefer to boil the pasta in the soup, you'll need to add an additional 3 cups of broth. Add the pasta and simmer for 8-10 minutes or until cooked through, then stir in the beans.
Pasta absorbs a lot of broth which is why I prefer to boil it separately then add it at the end, the pasta maintains a better texture that way.
Calories: 477kcal | Carbohydrates: 50g | Protein: 34g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 49mg | Sodium: 692mg | Potassium: 1307mg | Fiber: 13g | Sugar: 5g | Vitamin A: 5265IU | Vitamin C: 12.4mg | Calcium: 153mg | Iron: 7.2mg