Description
A hearty and comforting Pasta e Fagioli soup with ground beef, beans, and tender pasta simmered in a rich, flavorful tomato broth.
Ingredients
- 1 tablespoon olive oil
- 500 g ground beef
- 1 small onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can diced tomatoes (400 g)
- 1 can tomato sauce (400 g)
- 3 cups beef broth (720 ml)
- 1 cup water (240 ml)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can red kidney beans, drained and rinsed (400 g)
- 1 can white beans (cannellini), drained and rinsed (400 g)
- 1 cup small pasta such as ditalini (120 g)
- 1 tablespoon sugar (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add ground beef and cook until browned, breaking it apart; drain excess fat.
- Add chopped onion, carrots, and celery; cook for 5–7 minutes until softened.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add diced tomatoes, tomato sauce, beef broth, and water.
- Season with oregano, basil, thyme, salt, and black pepper; stir and bring to a simmer.
- Cook for 15–20 minutes to develop flavors.
- Add kidney beans and white beans and continue simmering.
- Cook pasta separately until al dente, then drain.
- Stir cooked pasta into the soup just before serving.
- Add sugar if desired to balance acidity and adjust seasoning.
Notes
- Cook pasta separately to prevent it from becoming too soft.
- For a lighter version, substitute ground beef with ground turkey.
- Add red pepper flakes for a bit of heat.
- Include spinach or kale for extra nutrients.
- Mash some beans to naturally thicken the soup.
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 70 mg
