Pasta e Fagioli Bite

Ingredients

• 2 tbsp Olive Oil (extra virgin)
• 1 medium Onion (diced)
• 1 medium Carrot (diced)
• 2 stalks Celery Stalk (diced)
• 3 cloves Garlic (minced)
• 2 tbsp Tomato Paste (good quality)
• 0.5 cup Dry White Wine (such as Pinot Grigio)
• 200 g Ground Beef (85% lean, optional for extra protein)
• 1 can (15 oz) Cannellini Beans (drained and rinsed)
• 100 g Ditalini Pasta (small tube pasta)
• 4 cups Chicken or Vegetable Broth (low-sodium)
• 1 tsp Salt (to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 2 tbsp Parmesan Cheese (freshly grated)
• 1 tbsp Fresh Parsley (chopped)
• 4 slices Crusty Bread (for serving)

Instructions

1. Prepare the mirepoix

   Dice the onion, carrot, and celery into uniform 1/4‑inch pieces. Mince the garlic.

   Time: PT10M

2. Sauté the vegetables

   Heat olive oil in a large pot over medium heat. Add the onion, carrot, and celery. Cook, stirring occasionally, until softened and lightly golden, about 5 minutes.

   Time: PT5M

3. Add garlic

   Stir in the minced garlic and cook for 1 minute until fragrant.

   Time: PT1M

4. Caramelize tomato paste

   Add the tomato paste and stir constantly for 2 minutes until it darkens and develops a sweet aroma.

   Time: PT2M

5. Deglaze with white wine

   Pour in the white wine, scraping up any browned bits from the bottom of the pot. Simmer for 2 minutes to reduce slightly.

   Time: PT2M

6. Brown the ground beef (optional)

   If using ground beef, add it now. Break it up with the spoon and cook until browned, about 5 minutes.

   Time: PT5M

7. Add broth and beans

   Stir in the chicken or vegetable broth and the drained cannellini beans. Bring the mixture to a gentle boil.

   Time: PT5M

8. Cook the pasta

   Add the ditalini pasta. Reduce to a simmer and cook for 12‑15 minutes, or until the pasta is al dente.

   Time: PT15M

9. Finish the soup

   Season with salt and freshly ground black pepper. Stir in the grated Parmesan and chopped parsley.

   Time: PT2M

10. Serve

    Ladle the soup into bowls and serve with slices of crusty bread on the side.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

10 g

Fiber

8 g

Ingredient Substitutions

• Instead of Olive Oil: Canola oil
• Instead of Onion: Shallot
• Instead of Carrot: Parsnip
• Instead of Celery Stalk: Fennel
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Tomato Paste: Crushed tomatoes (1/4 cup)
• Instead of Dry White Wine: Chicken broth
• Instead of Ground Beef: Ground turkey, Lentils (vegetarian)
• Instead of Cannellini Beans: Great Northern beans
• Instead of Ditalini Pasta: Small shells, Elbow macaroni
• Instead of Chicken or Vegetable Broth: Water with bouillon cubes
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Fresh Parsley: Fresh basil
• Instead of Crusty Bread: Baguette

Equipment Needed

• Large Soup Pot
• Wooden Spoon
• Ladle
• Cutting Board
• Chef's Knife
• Measuring Cups
• Measuring Spoons
• Microplane Grater (optional)

Critical Steps — Do Not Skip

• Caramelizing the tomato paste to develop depth
• Deglazing with white wine to lift fond
• Cooking the pasta just to al dente so it doesn’t become mushy

Chef Tips from the Video

• Use a good quality extra‑virgin olive oil for a richer base.
• If you have homemade chicken broth, the flavor will be even deeper.
• Finish with a drizzle of extra‑virgin olive oil for added shine.

Troubleshooting

Storage

Refrigerator: Store in airtight containers for 3–4 days.

Freezer: Can be frozen for up to 2 months, but cook pasta separately and add after reheating to avoid mushiness.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the mirepoix and store it in the fridge for up to 2 days.
• Cook the broth and beans ahead; reheat and add pasta just before serving.

Frequently Asked Questions