Pasta e Fagioli Soup
Enjoy this traditional Italian Pasta e Fagioli Soup, aka Pasta Fazool. A hearty soup made with beans and pasta. We add ground beef for additional protein. This is a delicious soup to serve as a first course or as a main soup entree. Great for making ahead and freezer meals.
Servings 8 servings
Calories 401kcal
Ingredients
- 2 tablespoons avocado oil
- 1 cup diced yellow onion
- 2 cloves garlic (minced)
- 1 pound lean ground beef
- 1 cup chopped carrots
- 1 cup chopped celery
- 3 (8) ounce cans of tomato sauce
- 1 (14.5) ounce can petite diced tomatoes
- 1 (15.5) ounce can dark red kidney beans (drained and rinsed)
- 1 (15.5) ounce can Great Northern beans (drained and rinsed)
- 32 ounces chicken broth
- 1 teaspoon granulated sugar
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 ¼ cups dry Ditalini pasta
Optional Garnish
- chopped fresh parsley
- freshly grated Parmesan Reggiano cheese
Instructions
- In a large soup pot, heat 2 tablespoons avocado oil over medium/high heat. Add 1 cup diced yellow onion and sauté until soft and translucent, about 2 minutes. Add 2 cloves garlic (minced) and sauté for 1 minute to bloom the garlic flavor.
- Add 1 pound lean ground beef to the pot and cook until no longer pink, breaking it up with a spatula as it cooks.
- Add 1 cup chopped carrots and 1 cup chopped celery to the pot and sauté for an additional 2 minutes, stirring frequently.
- Add all the remaining ingredients except the pasta to the pot, 3 (8) ounce cans of tomato sauce, 1 (14.5) ounce can petite diced tomatoes, 1 (15.5) ounce can dark red kidney beans, 1 (15.5) ounce can Great Northern beans, 32 ounces chicken broth, 1 teaspoon granulated sugar, 1 teaspoon dried basil, ½ teaspoon dried oregano 1 teaspoon kosher salt, and ½ teaspoon ground black pepper, stir to combine.
- Bring the soup to a boil over medium-high heat. Reduce the heat to medium, and place a lid on the pot. Allow the soup to simmer for 30 minutes or until the carrots are fork-tender.
- Add 1 ¼ cups dry Ditalini pasta to the pot, replace the lid, and simmer for an additional 10-15 minutes, or until the pasta is al dente.
- Taste the soup for seasoning, adjust any seasonings for your taste. Optional garnish: chopped fresh parsley and freshly grated Parmesan Reggiano cheese.
- Serve the soup hot.
Notes
Be sure to check the Expert Tips and FAQs above for important tips and questions that can help make a delicious recipe.
Storage - Store leftover soup in an airtight container in the refrigerator for up to 4 days. Keep in mind the pasta will continue to absorb broth as it sits.
Make-ahead - This soup is a great make-ahead recipe. You can prepare the soup a day in advance, and the flavors get better overnight.
For best results when making ahead, cook the pasta separately and add to the soup when serving.
Freezer Instructions - Freeze the soup without the pasta for best results. Let it cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator, reheat on the stove, and add freshly cooked pasta before serving
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I'm not a registered dietitian, but I strive to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.
Nutrition
Serving: 1serving | Calories: 401kcal | Carbohydrates: 57g | Protein: 28g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 1033mg | Potassium: 1116mg | Fiber: 11g | Sugar: 7g | Vitamin A: 3023IU | Vitamin C: 12mg | Calcium: 108mg | Iron: 6mg
