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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 371.3
  • Total Fat: 21.3 g
  • Cholesterol: 63.8 mg
  • Sodium: 567.8 mg
  • Total Carbs: 14.4 g
  • Dietary Fiber: 3.4 g
  • Protein: 21.3 g

View full nutritional breakdown of Pasta e Fagioli calories by ingredient
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Pasta e Fagioli

Submitted by: LOLO830

Introduction

Yummy & healthy--the perfect thing to warm up a chilly fall day!! Yummy & healthy--the perfect thing to warm up a chilly fall day!!
Number of Servings: 8

Ingredients

    1-1/2lbs. Ground Round (or 3/4lb Ground Round, 3/4lb. Ground Hot Sausage)
    2 carrots
    2 celery stalks
    1 medium yellow onion
    2 garlic cloves
    2 Tbsp Extra Virgin Olive Oil
    14oz can crushed tomatoes
    14oz can fire-roasted diced tomatoes
    1 can red kidney beans, drained
    1 can cannelini beans, drained
    32oz can low sodium beef broth, plus extra 8oz. to add throughout cooking
    2 tsps Italian seasoning (to taste)
    1 tsp red pepper flakes (to taste)
    1/2 c. ditalini pasta (small tubes)

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Directions

Cook meat in fry pan until browned; drain and reserve.

Slice and halve carrots and celery. Dice onion and mince garlic. Saute together in olive oil a dutch oven over medium heat until carmelized. Add Italian seasoning, red pepper flakes and a dash of salt and stir mixture.

Add both cans of tomatoes, beans and broth; stir well. Let pot simmer uncovered for about 15-20 minutes until slightly reduced. Add pasta and cook for another 10-15 minutes until pasta is al dente, stirring occasionally. If soup has reduced too much, add some additional broth until at ideal thickness (up to 8oz.).

Serve with fresh shredded Parmesan on top for an extra layer of flavor!

Serving Size: 3/4 cup (1/8 of the pot)






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