Pasta e Fagioli

Ingredients

• 1 lb Ground Beef (80% lean, drained after browning)
• 2 tbsp Olive Oil (Extra virgin preferred)
• 2 medium Carrots (peeled and diced)
• 1 large Onion (diced)
• 2 stalks Celery (diced)
• 3 cloves Garlic (minced)
• 6 cup Beef Broth (low-sodium)
• 1 can Diced Tomatoes (28 oz, no added salt)
• 2 can Tomato Sauce (15 oz each)
• 1 cup Ditalini Pasta (dry, about 8 oz)
• 1 can Red Kidney Beans (15 oz, drained and rinsed)
• 1 can Cannellini Beans (15 oz, drained and rinsed)
• 2 tbsp Fresh Parsley (chopped)
• to taste garnish Parmesan Cheese (freshly shredded)
• 1 tsp Basil (dried)
• 1 tsp Oregano (dried)
• 0.5 tsp Thyme (dried)
• 0.5 tsp Onion Powder
• 0.5 tsp Garlic Powder
• to taste Salt
• to taste Black Pepper
• 2 tsp Italian Seasoning Blend (optional, replace individual herbs)

Instructions

1. Brown the Ground Beef

   Heat the pot over medium‑high heat, add the ground beef, break it up with a spoon, and cook until fully browned. Drain excess fat and set the meat aside.

   Time: PT10M

   Temperature: medium‑high

2. Sauté the Vegetables

   Add olive oil to the same pot, then add diced carrots, onion, and celery. Cook, stirring occasionally, until the vegetables are soft and the onion is translucent.

   Time: PT7M

   Temperature: medium

3. Add Garlic

   Stir in the minced garlic and cook for about one minute until fragrant.

   Time: PT1M

   Temperature: medium

4. Add Liquids

   Pour in the beef broth, canned diced tomatoes, and tomato sauce. Stir to combine and bring the mixture to a gentle boil.

   Time: PT2M

   Temperature: high

5. Return Beef and Season

   Add the browned beef back into the pot. Sprinkle in basil, oregano, thyme, onion powder, garlic powder, salt, pepper, and optional Italian seasoning. Stir well.

   Time: PT2M

6. Simmer the Soup

   Reduce heat to low and let the soup simmer until the vegetables are tender, about 15‑20 minutes.

   Time: PT18M

   Temperature: low

7. Cook the Pasta

   While the soup simmers, bring a separate pot of salted water to a boil, add the ditalini pasta, and cook until al dente according to package instructions (about 8‑10 minutes). Drain.

   Time: PT10M

   Temperature: boiling

8. Add Beans and Pasta

   Stir the cooked pasta, drained kidney beans, and cannellini beans into the soup. Add a little extra broth or water if you prefer a thinner consistency. Heat through for another minute.

   Time: PT2M

   Temperature: medium

9. Finish with Parsley

   Remove the pot from heat and stir in the chopped fresh parsley.

   Time: PT1M

10. Serve

    Ladle the soup into bowls and top each serving with freshly shredded Parmesan cheese.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

35g

Fat

12g

Fiber

6g