Pasta e Fagioli
- Number of Servings: 8
Ingredients
1-1/2lbs. Ground Round (or 3/4lb Ground Round, 3/4lb. Ground Hot Sausage)2 carrots2 celery stalks1 medium yellow onion2 garlic cloves2 Tbsp Extra Virgin Olive Oil14oz can crushed tomatoes14oz can fire-roasted diced tomatoes1 can red kidney beans, drained1 can cannelini beans, drained32oz can low sodium beef broth, plus extra 8oz. to add throughout cooking2 tsps Italian seasoning (to taste)1 tsp red pepper flakes (to taste)1/2 c. ditalini pasta (small tubes)
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)
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)
Nutritional Info 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