Pasta Fagioli

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The ultimate, mouthwatering comfort food, our Pasta Fagioli recipe is everything you adore about easy, authentic Italian cooking!

Course Main Dish, Side Dish

Cuisine Italian

Keyword pasta e fagioli, pasta fagioli

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 429kcal

Author Aubrey

Equipment

Ingredients

1 tablespoon olive oil
1 large yellow onion peeled and diced
2 stalks celery ends trimmed and diced
2 large carrots peeled and diced
1 pound ground beef
3 cloves garlic minced
2 teaspoons Italian seasoning
1 teaspoon salt
1 teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon red pepper flakes
¼ teaspoon black pepper
4 cups low-sodium chicken broth
28 ounces crushed tomatoes
15 ounces canned kidney beans
15 ounces canned cannellini beans
14 ounces canned diced tomatoes
1 teaspoon sugar
8 ounces ditalini pasta (2 cups)
2 cups kale shredded
Fresh parsley chopped, for garnish
Parmesan cheese shredded, for garnish

Instructions

To a large Dutch oven, add the olive oil and place it over medium heat. Add the onion, celery, carrots, and ground beef to the pot. Cook until the onion is translucent and the beef is browned through, breaking up the meat as it cooks.
Add the garlic, Italian seasoning, salt, basil, oregano, red pepper flakes, and black pepper to the pot. Stir together and cook for an additional 1 minute.
Pour in the chicken broth, crushed tomatoes, kidney beans, cannellini beans, diced tomatoes, and sugar, and stir to combine. Bring to a boil, then reduce the heat to a low simmer and allow to cook for 15 minutes.
Meanwhile, cook the ditalini pasta according to package directions in a large pot of boiling salted water. Drain and set aside.
Once the soup has simmered and the veggies are tender, stir in the kale and cook 2-3 minutes, or until wilted.
Mix the cooked pasta into the soup and serve immediately, topped with parsley and parmesan. (see note)

Notes

You can stir the noodles into the soup if it will all be eaten in one sitting. If not, it’s better to keep the pasta separate from the soup so that the noodles do not suck up all the broth during storage. Then reheat the pasta and soup and combine them as needed.

Nutrition