Pasta e fagioli, meaning “pasta and beans”, is a traditional Italian favorite. Usually meatless, my version of Pasta Fagioli Soup includes lean ground beef for extra protein and iron.
I loved hearing everyone’s responses about my article Monday! If you missed it, go read about The Photogenic Yet Highly Disappointing Farro Salad Recipe. Everyone seemed to be on the same page: just because a recipe you find looks “healthy”, doesn’t mean it tastes good. If you know you don’t like a certain food, and you’ve tried it cooked several ways, by all means don’t force yourself to eat it. There are plenty of healthy foods out there to choose from.
Food should be satisfying and enjoyable. Just like this bowl of Pasta Fagioli!
After a few weeks of heavy celebrating– our engagement, Christmas, and then New Years, I’m pretty sure I don’t want any more wine for quite a while. I was pretty much done with sweets, rich food and alcohol after New Years. When the weekend rolled around and I was getting ready to meal prep, something jam packed with vegetables sounded amazing.
This pasta fagioli soup has a chicken broth base, with tomato sauce, diced tomatoes, and several veggies: carrots, celery and zucchini. The beans and pasta are nice and soft and absorb the tomato-y flavor. I made this in my new cast-iron dutch oven that I got for Christmas. I’ve pretty much cooked everything in that thing the past week now. It’s AWESOME. And I love how it heats up in almost no time.
If you are in need of some extra veggies and a nice protein-packed meal, make a big batch of this soup!
Here’s the recipe for Pasta Fagioli Soup:
- 1 cup ditalini pasta
- 2 Tbsp olive oil
- 1 lb lean ground beef
- 2 tsp garlic, minced
- 1 Tbsp onion powder
- 2 large carrots, diced
- 2 stalks celery, diced
- 1 zucchini, diced
- 3 cups chicken broth
- 1 15-oz can tomato sauce, no salt added
- 1 15-oz diced tomatoes
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- salt and pepper, to taste
- 1 15-oz can kidney beans, rinsed and drained
- 1 15-oz can Great Northern or Cannellini beans, rinsed and drained
- Cook the pasta according to package directions, drain and set aside.
- In a large pot or dutch oven, heat 1 Tbsp of olive oil. Add the ground beef. Cook until browned, about 6-8 minutes. Drain the fat and set aside.
- Add another tablespoon of olive oil to the pot and add the garlic, onion powder, carrots, zucchini and celery. Cook, stirring well, until soft.
- Stir in the chicken broth, tomato sauce, diced tomatoes, basil, oregano, thyme, salt, pepper. Bring to a boil, then reduce and simmer about 10 minutes.
- Stir in the pasta and beans. Serve with a sprinkle of parmesan cheese.
- Makes great leftovers!
- I use onion powder instead of whole onions due to my IBS. If you would like to use whole onions, add them in the same step you would add the other vegetables. 1 Tbsp onion powder = 1 medium onion.
Get access to my free e-book, 15 Easy Veggie Sides!
You're going to love it!
Look in your inbox for a confirmation email along with a link to download the book.