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Bold & Brothy Pasta e Fagioli

Hearty Bold & Brothy Pasta e Fagioli for Cozy Nights

This Bold & Brothy Pasta e Fagioli is a comforting dish with a hearty blend of flavors.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Dinner
Cuisine: Italian-American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive Oil Can use vegetable oil if preferred.
  • 1 pound Lean Ground Beef (or Ground Turkey) Ground turkey for a lighter option or skip for vegetarian.
  • 1 Yellow Onion Shallots can be used for a milder flavor.
  • 2 Carrots No direct substitutes, but other root vegetables can be added.
  • 2 Celery Fennel for a different flavor profile.
  • 3 Garlic Cloves Garlic powder may be used but in smaller quantities.
  • 1 teaspoon Dried Oregano Fresh herbs can be substituted, using about three times the amount.
  • 1 teaspoon Dried Basil Fresh herbs can be substituted, using about three times the amount.
  • 1 teaspoon Dried Thyme Fresh herbs can be substituted, using about three times the amount.
  • 1 teaspoon Crushed Red Pepper Flakes (optional) Omit for a non-spicy version.
  • 1 can Tomato Sauce No direct substitutes but can mix different types of tomatoes for variety.
  • 1 can Fire-Roasted Diced Tomatoes Regular diced tomatoes can be used but will lack smokiness.
  • 4 cups Low-Sodium Beef Broth (or Chicken Broth) Vegetable broth works for a vegetarian option.
  • 1 can Red Kidney Beans Black beans can be used as an alternative.
  • 1 can Cannellini Beans Substitute with any white bean, such as navy beans.
  • Salt Adjust to taste.
  • Black Pepper Adjust to taste.
  • 1 cup Ditalini Pasta (or alternative small shapes) Small shells, elbows, or orzo work well.

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering.
  2. Add 1 pound of lean ground beef (or ground turkey) to the pot and cook for about 6-8 minutes.
  3. Incorporate 1 diced yellow onion, 2 chopped carrots, 2 stalks of chopped celery, and 3 minced garlic cloves into the pot.
  4. Sprinkle in 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and 1 teaspoon of dried thyme along with a pinch of crushed red pepper flakes.
  5. Pour in 1 can of tomato sauce and 1 can of fire-roasted diced tomatoes, followed by 4 cups of low-sodium beef broth.
  6. Stir in 1 can of red kidney beans and 1 can of cannellini beans.
  7. Add 1 cup of ditalini pasta to the pot and stir.
  8. Ladle the hot soup into bowls and garnish with fresh parsley or basil and a sprinkle of Parmesan cheese.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 45gProtein: 18gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 720mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 120IUVitamin C: 15mgCalcium: 4mgIron: 15mg

Notes

For optimal texture, consider cooking the pasta separately if you plan to store leftovers.

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