Description
Indulge in the warmth of this Italian Pasta Fagioli recipe, a one-pot wonder that brings together the rich flavors of ground beef, hearty beans, and pasta in a savory tomato broth. Perfect for busy weeknights or cozy weekends, this dish is not only quick to prepare—taking just 40 minutes—but also easy to customize based on what you have on hand. With its satisfying textures and robust taste, it’s sure to become a beloved family favorite. This nutritious meal is filled with protein and fiber, making it both delicious and wholesome.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, diced
- 1 cup sliced carrots
- 1 cup sliced celery
- 6 cloves garlic, minced
- 2 tablespoons Italian seasoning
- 1 tablespoon tomato paste
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can diced tomatoes
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 1 (15 ounce) can dark red kidney beans, drained and rinsed
- 4 cups chicken stock
- 1 cup uncooked ditalini pasta
Instructions
- Heat olive oil in a large pot over medium-high heat. Add ground beef and cook until browned. Remove from pot.
- In the same pot, add onion, carrots, and celery; season with salt and pepper. Sauté until softened.
- Stir in garlic, Italian seasoning, and tomato paste; cook until fragrant.
- Add tomato sauce, diced tomatoes, beans, chicken stock, uncooked pasta, and the cooked beef back into the pot. Stir well.
- Bring to a simmer; reduce heat to medium-low and cook for about 5 minutes or until pasta is tender but al dente.
- Adjust seasoning as desired; serve hot garnished with grated Parmesan cheese and fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 375g)
- Calories: 400
- Sugar: 7g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 25g
- Cholesterol: 80mg