Pasta Fagioli Soup

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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:

Meat Additions:

Include pancetta, bacon, or ground beef for extra flavor.

Vegetable Variations:

Add spinach, kale, or zucchini for more vegetables.

Bean Choices:

Use different beans like chickpeas or navy beans for variety.

Spice Level:

Adjust with red pepper flakes or hot sauce for heat.

Herbs:

Experiment with rosemary, thyme, or basil for different flavors.

Tips:

Sauté Aromatics:

Sauté onions, carrots, and celery first to build a flavorful base.

Cook Pasta Separately:

Cook pasta separately to avoid it becoming mushy and add it just before serving.

Adjust Consistency:

Add broth to adjust the soup’s thickness as desired.

Use Fresh Herbs:

Add fresh herbs like basil or parsley just before serving for a burst of flavor.

Let It Rest:

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.

To properly store Pasta Fagioli Soup, follow these steps:

In the Refrigerator:

Cool the Soup: Allow the soup to cool to room temperature before storing.

This prevents condensation and bacterial growth.

Use Airtight Containers: Transfer the soup to airtight containers.

For better storage, store the pasta and soup base (broth, beans, and vegetables) separately, as pasta can become mushy over time.

Refrigerate:

Place the containers in the fridge. The soup can be stored in the refrigerator for up to 4-5 days.

    In the Freezer:

    Cool Completely: Ensure the soup has cooled fully before freezing.

    Separate Pasta and Soup Base:

    For the best texture, freeze the soup base (without the pasta) in freezer-safe containers.

    You can cook fresh pasta when you reheat the soup.

    Freeze:

    Label the containers with the date and freeze for up to 3 months.

      Reheating:

      Refrigerated Soup:

      Reheat on the stovetop or microwave.

      If the soup has thickened, add a little broth or water to reach the desired consistency.

      Frozen Soup:

      Thaw in the refrigerator overnight and reheat on the stovetop.

      Cook fresh pasta if you froze the base without it.

      Storing the pasta separately prevents it from becoming overly soft during reheating.

      Here is an approximate nutritional breakdown for Pasta Fagioli Soup, based on a recipe serving 6 people.

      The values will vary slightly depending on the ingredients and portion sizes used:

      Per Serving (1 cup):

      Calories: ~250-300 kcal

      Protein: ~12-15g

      Fat: ~6-8g

      Saturated Fat: ~1-2g

      Carbohydrates: ~35-40g

      Fiber: ~7-9g

      Sugars: ~3-5g

      Cholesterol: ~5mg

      Sodium: ~600-800mg

      Key Nutritional Contributors:

      Beans (Cannellini, Kidney, or others): Rich in fiber, protein, and iron.

      Pasta:

      Adds carbohydrates, and whole wheat pasta increases fiber content.

      Vegetables (carrots, celery, onions): Provide vitamins, fiber, and antioxidants.

      Tomato Base:

      Adds vitamin C, potassium, and a small amount of natural sugars.

      Olive Oil:

      Adds healthy fats, mainly unsaturated fats.

      To Make It Healthier:

      Lower Sodium:

      Use low-sodium broth or canned beans.

      Increase Fiber:

      Use whole grain pasta or add more beans and vegetables.

      Lower Fat:

      Reduce the amount of oil or skip meat, opting for a vegetarian version.

      This soup is a well-balanced meal, offering a good mix of protein, fiber, and carbohydrates, making it nutritious and filling.

      Enjoy !

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