Pasta Fagioli
Servings: 20 servings
Calories: 162cal
Equipment
Ingredients
- 1 lb ground beef
- 1 small yellow onion diced
- 2 medium carrots diced
- 3 ribs celery diced
- 2 cloves garlic minced
- 29 oz diced tomatoes with the liquid, 2- 14.5 oz cans
- 15 oz dark red kidney beans drained and rinsed
- 15 oz cannellini beans drained and rinsed
- 15 oz tomato sauce
- 1 cup beef broth
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp salt
- 1 tsp pepper
- 1 tsp sugar
- 8 oz Ditalini pasta
Instructions
- Over medium heat, brown the ground beef in a 5.5 quart dutch oven. About 7 minutes.
- As the beef finishes browning drain off the majority of the grease. Add the onion, carrots, and celery, stirring occasionally for about 10 minutes. Add the garlic and saute for 1-2 minutes.
- Add in the remaining ingredients except for the pasta. Simmer for 20 minutes.
- While soup is simmering, cook pasta in a separate pot according to package instructions. Add the drained pasta to the soup just before serving.
- Top with basil and fresh parmesan to enjoy.
Video
Notes
- To develop deeper flavors, this can sit on a stovetop to simmer for up to 2 hours, before the pasta is added. Would make an excellent slow cooker dish as well.
- If you plan on keeping some as leftovers, only add the pasta to the individual bowls you're serving. The pasta will soak up a lot of the broth as it sits in the refrigerator and may get mushy.
Nutrition
Serving: 1serving (1 1/2 cups) | Calories: 162cal | Carbohydrates: 21g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 348mg | Potassium: 372mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1189IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 2mg