Pasta e Fagioli
Ingredients
The base
-
2
tablespoons
extra virgin olive oil
-
1
pound
lean ground beef
-
1 ½
teaspoons
kosher salt
-
4
medium
carrots, scrubbed and cut into 1/4-inch dice
-
1
small
yellow onion, diced
-
3
cloves
garlic, minced
The liquids
-
4
cups
low sodium chicken broth
-
1
28-ounce can
crushed tomatoes
-
1
15-ounce can
reduced sodium light or dark red kidney beans, rinsed and drained
-
1
15-ounce can
reduced sodium Great Northern, cannellini, or navy beans, rinsed and drained
The seasonings
-
1
bay leaf
-
2
teaspoons
Italian seasoning
-
¼
teaspoon
ground black pepper
-
¼
teaspoon
crushed red pepper flakes
The pasta and finishing touches
-
1
cup
dry whole wheat miniature pasta (such as ditalini, small shells or elbow macaroni)
-
1
tablespoon
red wine vinegar
-
¼
cup
chopped fresh parsley or ½ chopped fresh basil
-
1
Parmesan rind
optional
-
Grated
Parmesan
for serving
-
Extra-virgin olive oil
to taste
for serving
Instructions
- Cook the ground beef in a Dutch oven and then set aside.
- Sauté the carrots, onion, and salt in olive oil until softened.
- Add garlic and cook until fragrant.
- Pour in 1 cup of chicken broth and bring to a simmer.
- Stir in crushed tomatoes and simmer for 5 minutes.
- Add remaining broth, beans, bay leaf, Italian seasoning, pepper, red pepper flakes, and Parmesan rind, and simmer for 10 minutes.
- Blend a portion of the soup until smooth and return it to the pot.
- Stir in the pasta and cook until al dente.
- Mix in red wine vinegar, parsley, and the cooked beef, adjusting consistency with more broth if needed.
- Serve hot with Parmesan and a drizzle of olive oil.
Nutrition Facts (estimated)
Servings
6
Calories
297
Total fat
10g
Total carbohydrates
30g
Total protein
25g
Sodium
20mg
Cholesterol
47mg
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