Pasta e Fagioli
239kcal
Equipment
Ingredients
- 1 pound lean ground beef
- 1 tablespoon extra virgin olive oil
- 12 oz diced yellow onion
- 5 oz diced carrots (from 2 pieces)
- 5 oz diced celery
- 3 garlic cloves (minced)
- ½ cup dry white wine
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes
- 5 cups low-sodium chicken broth
- 1 can (15.5 oz) red kidney beans
- 1 can (15.5 oz) great northern beans
- 1 (2-3 inch) parmesan rind
- 1 teaspoon dried basil
- 1 tablespoons dried Italian seasoning
- 6 oz dried Ditalini pasta
- salt and black pepper (as needed to taste)
Method
- Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, then remove and set aside. Drain excess fat.
- In the same pot, add onion, carrot, and celery. Cook over medium heat for 5 minutes, until softened.
- Add garlic and stir for 1 minute. Pour in white wine and stir until it evaporates.
- Stir in the tomato sauce, broth, diced tomatoes, beans, browned beef, and Parmesan rind. Increase the heat to high and bring to a boil. Once boiling, reduce the heat to medium-low and let it simmer for 10-15 minutes to allow the flavors to meld together.
- Add the dried pasta, dried basil, Italian seasoning to the pot and simmer for another 10 minutes, or until the pasta is tender. Adjust seasoning with salt and black pepper to taste.
Nutrition
Calories239kcalCarbohydrates25gProtein19gFat6gSaturated Fat2gPolyunsaturated Fat1gMonounsaturated Fat3gTrans Fat0.2gCholesterol35mgSodium149mgPotassium563mgFiber3gSugar4gVitamin A3053IUVitamin C5mgCalcium55mgIron3mg
Notes
- Refrigerate: Store the container in the refrigerator for up to 3-4 days. The flavors will continue to develop, and it will taste even better the next day!
- To reheat, simply warm the soup on the stove over low heat, stirring occasionally. If the soup has thickened too much after refrigeration or freezing, add a little extra broth or water to reach your desired consistency.