Description
Pasta Fagioli Soup is a comforting and hearty Italian classic that brings warmth to any table. This delectable soup features lean ground beef, tender vegetables, and nutritious beans simmered in a rich tomato broth. Perfect for chilly nights or casual family gatherings, this version is not only quick to prepare but also easily customizable to suit your taste. With fiber-rich ingredients and protein-packed goodness, it’s a nourishing meal that everyone will love. Serve it with crusty bread or a fresh salad for a complete dining experience.
Ingredients
Scale
- 1 pound lean ground beef
- 1 can (15 ounces) dark red kidney beans, drained and rinsed
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 ½ cups chopped yellow onion
- 1 cup diced carrots
- 1 cup sliced celery
- 2 ½ cups tomato sauce
- 3 cups low-sodium beef broth
- 1 cup uncooked gluten-free pasta (like ditalini)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- 2 teaspoons granulated sugar
- 1 ½ tablespoons Italian seasoning (Herbs and spices)
- 1 tablespoon minced garlic cloves
Instructions
- Heat olive oil in a large pot over medium-high heat, then brown the ground beef. Drain excess fat.
- In the same pot, sauté onions, carrots, celery, and minced garlic until tender.
- Return the beef to the pot and add Italian seasoning, sugar, salt, and pepper.
- Pour in beef broth, tomato sauce, and crushed tomatoes; bring to a boil.
- Simmer until vegetables are tender. Cook pasta separately according to package directions.
- Stir cooked pasta and beans into the soup just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 540mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 22g
- Cholesterol: 60mg