Pasta e Fagioli Soup

 

Introduction: Delve into the essence of  Italian cuisine with  Pasta e  Fagioli Soup – a beloved classic that blends hearty flavors with a rich culinary heritage. This recipe promises comfort and satisfaction, showcasing a symphony of ingredients that harmonize beautifully in each spoonful. Ingredients:

• 2 tbsp olive oil, divided
• 1 lb lean ground beef
• 1 1/2 cups chopped yellow onion
• 1 cup diced carrots (about 2 medium carrots)
• 1 cup diced celery (about 3 stalks)
• 3 cloves garlic, minced
• 3 (8 oz) cans tomato sauce
• 2 cans (14.5 oz each) low-sodium chicken broth
• 1/2 cup water, plus more if needed
• 1 can (15 oz) diced tomatoes
• 2 tsp granulated sugar
• 1 1/2 tsp dried basil
• 1 tsp dried oregano
• 3/4 tsp dried thyme
• 1/2 tsp dried marjoram
• Salt and freshly ground black pepper, to taste
• 1 cup dry ditalini pasta
• 1 can (15 oz) dark red kidney beans, drained and rinsed
• 1 can (15 oz) great northern beans, drained and rinsed
• Finely shredded Romano or Parmesan cheese, for serving
• 3 tbsp minced fresh parsley

  Instructions:
  

  1. Cook Ground  Beef: In a large pot, heat 1 tablespoon of  olive oil over medium-high heat. Add ground  beef and cook until fully browned. Drain excess fat and transfer beef to a plate.
  2. Saute Vegetables: In the same pot, heat the remaining olive oil. Add onions, carrots, and celery. Saute until tender, about 6 minutes. Add minced garlic and saute for 1 more minute.
  3. Prepare Soup Base: Add tomato sauce, chicken broth, water, diced tomatoes, sugar, basil, oregano, thyme, marjoram, and the cooked ground beef to the pot. Season with salt and pepper. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 15-20 minutes, stirring occasionally, until vegetables are tender.
  4. Cook Pasta: Meanwhile, cook ditalini pasta according to package instructions until al dente. Drain and set aside.
  5. Combine and Serve: Add cooked pasta, kidney beans, and great northern beans to the soup. Adjust consistency with more broth or water if desired. Allow to heat through for another minute. Stir in parsley. Serve hot, topped with shredded Romano or Parmesan cheese.

  Nutrition Facts (per serving):

  • Calories: 540
  • Fat: 14g
    • Saturated Fat: 4g
  • Cholesterol: 49mg
  • Sodium: 718mg
  • Potassium: 1616mg
  • Carbohydrates: 70g
    • Fiber: 13g
    • Sugar: 12g
  • Protein: 35g
  • Vitamin A: 4375IU
  • Vitamin C: 24mg
  • Calcium: 150mg
  • Iron: 8mg

  Conclusion: Pasta e Fagioli Soup is not just a meal, but a celebration of Italian culinary tradition. With its robust flavors and wholesome ingredients, it continues to captivate palates and warm hearts worldwide. Enjoy this comforting masterpiece that embodies the soul of Italian gastronomy. Bon appétit!