Pasta Fagioli Soup
Pasta fagioli recipe is so filling and delicious. This copy cat pasta fagioli soup comes together quickly and makes an easy meal.
Servings: 6
Cost: $18.64 Recipe, $3.11 per Serving
Ingredients
- 1 lb Ground Beef
- 1 Tbsp Olive Oil
- ½ Onion Diced
- 2 Medium Carrots Diced
- 3 Celery Stalks Diced
- 1 Tbsp Minced Garlic
- 3 cans Tomato Sauce 8 oz.
- 1 can Diced Tomatoes 15 oz.
- 3 tsp Italian Seasonings
- ½ tsp Dried Thyme
- ½ tsp Salt
- ½ tsp Pepper
- 1 can Dark Red Kidney Beans 15 oz., drained and rinsed
- 1 can Great Northern Beans 15 oz., drained and rinsed
- 1 cup Dry Ditallini Pasta
- 6 cups Chicken Broth
- ½ cup Shredded Parmesan Cheese
- 3 Tbsp Fresh Parsley chopped
Instructions
- Brown 1 pound ground beef in a large pot over medium-high heat and drain any excess grease.
- Add 1 tablespoon olive oil, ½ diced onion, 2 diced medium carrots, 3 diced celery stalks, 1 tablespoon minced garlic, ½ teaspoon salt, and ½ teaspoon pepper. Sauté over medium-high heat uncovered for 5–7 minutes until the vegetables are tender.
- Add 6 cups chicken broth, three 8-ounce cans tomato sauce, one 15-ounce can diced tomatoes, one 15-ounce can dark red kidney beans (drained and rinsed), one 15-ounce can Great Northern beans (drained and rinsed), 3 teaspoons Italian seasoning, and ½ teaspoon dried thyme.
- Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10–12 minutes until the vegetables are soft.
- Stir in 1 cup dry ditalini pasta and cook uncovered for 9–12 minutes until the pasta reaches your desired tenderness.
- Stir in 3 tablespoons fresh chopped parsley.
- Serve warm topped with ½ cup shredded Parmesan cheese and enjoy.
Nutrition
Calories: 550kcal | Carbohydrates: 55g | Protein: 36g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 59mg | Sodium: 1175mg | Potassium: 1625mg | Fiber: 13g | Sugar: 9g | Vitamin A: 4297IU | Vitamin C: 21mg | Calcium: 252mg | Iron: 8mg
