Description
A hearty and comforting Italian Pasta Fagioli Soup made with ground beef, tender pasta, kidney beans, white beans, and vegetables simmered in a rich tomato broth.
Ingredients
Units
Scale
- 1 pound ground beef
- 1 cup small pasta (such as ditalini)
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) white beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes
- 1 cup tomato sauce
- 1 medium onion, chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 4 cups chicken broth
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat a large Dutch oven over medium heat and add olive oil.
- Add ground beef and cook until browned, breaking it apart as it cooks.
- Add chopped onion, carrots, celery, and minced garlic. Sauté for 5 to 7 minutes until vegetables are softened.
- Stir in diced tomatoes, tomato sauce, chicken broth, kidney beans, white beans, Italian seasoning, salt, and black pepper.
- Bring the soup to a gentle simmer and cook for 15 minutes to develop flavor.
- Add the small pasta and continue simmering for 8 to 10 minutes until pasta is tender.
- Taste and adjust seasoning if needed.
- Ladle into bowls and garnish with fresh parsley before serving.
Notes
- Add the pasta toward the end of cooking to prevent it from becoming too soft.
- If the soup thickens too much, add extra broth when reheating.
- For deeper flavor, allow the soup to simmer slightly longer before adding pasta.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 7g
- Sodium: 760mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 55mg