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.
Servings4
AuthorEmily Weeks, RDN, LD
Ingredients
1cupditalini pasta
2Tbspolive oil
1lblean ground beef
2tspgarlicminced
1Tbsponion powder
2large carrotsdiced
2stalks celerydiced
1zucchinidiced
3cupschicken broth
1 15-ozcan tomato sauceno salt added
1 15-ozdiced tomatoes
1tspdried basil
1tspdried oregano
1/2tspdried thyme
salt and pepperto taste
1 15-ozcan kidney beansrinsed and drained
1 15-ozcan Great Northern or Cannellini beansrinsed and drained
Instructions
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.
Recipe Notes
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.