Pasta fagioli is a beloved Italian soup that has captured my heart with its rich and comforting flavors. The name translates to “pasta and beans,” but this delightful dish is so much more than that simple description suggests. A vibrant medley of fresh vegetables, savory tomato sauce, tender beans, and adorable little ditalini pasta create a delightful harmony of textures and flavors. The addition of ground meat, whether it be succulent ground beef or gamey venison, enhances its heartiness. Pairing this soup with a warm slice of fresh sourdough bread or rustic Italian bread makes for an irresistible meal.
Healthy Ingredients
This soup is not only delicious but also brimming with nutritious ingredients that contribute to a well-rounded diet.
- Beef/venison: Packed with protein, iron, and vitamin B, these meats form a robust base for the soup.
- Carrots: These sweet, vibrant veggies are rich in fiber and loaded with vitamin A, adding both nutrition and a pop of color.
- Celery: Crisp and refreshing, celery contributes fiber, potassium, and vitamin C, balancing the richness of the other ingredients.
- Onion/garlic: Aromatic and flavorful, onions and garlic are high in fiber, calcium, and folic acid, providing a solid flavor foundation.
- Tomato: Juicy and flavorful, tomatoes bring fiber, potassium, and vitamin C, creating a luscious broth.
- Beans: Essential for their protein, fiber, and vitamin B content, beans enhance the soup’s overall heartiness. Beans are truly an amazing addition to your diet. Find out more about these marvelous legumes-Why Great Northern Beans Are a Must-Have in Your Diet: Top Benefits – Be Still Farms- Real, Fine Organics.
- Pasta (durum wheat): This pasta boasts protein, iron, and fiber, adding a delightful chewy texture to the bowl.
- Cheese: A sprinkle of cheese adds an indulgent touch, boosting the protein and calcium content.
Preparation, Servings, and Storage of Pasta Fagioli
Preparing this soup is a delightful process that takes around an hour. It’s all prepared in a large Dutch oven or stock pot, making cleanup a breeze afterward. This recipe generously serves up to eight people, making it ideal for large families or cozy dinners with friends. The best part is that, like many soups, it tastes exceptional on the day it’s made but grows even more flavorful when allowed to sit in the refrigerator for a day or two. You can store leftover soup in the refrigerator for up to four days, making it a fantastic option for meal prep.
If you loved this soup, try:
Pasta Fagioli
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Equipment
Ingredients
- 1 lb Ground beef OR Ground venison
- 3 Carrots
- 3 Celery ribs
- 1 Yellow onion
- 3 cloves Garlic
- 5 cups Vegetable broth
- 2 cups Diced tomatoes
- 2 cups Tomato sauce
- 1 tbsp Italian seasoning
- 1 can Kidney beans
- 1 can Great northern beans
- 1½ cup Ditalini pasta
- Parmesan cheese, freshly shredded
Instructions
- Heat the dutch oven over medium heat.
- Add the ground beef or venison, diced onions, diced celery, diced carrots, and minced garlic to the hot dutch oven.
- Cook until the meat is no longer pink and the vegetables are beginning to soften. If using beef, drain the grease onto a paper towel lined plate. This does not need to be done if using venison because it is very lean.
- Add chicken broth, diced tomatoes, tomato sauce, and Italian seasoning to the dutch oven.
- Cover and simmer for 30 minutes.
- Remove the cover and add the kidney beans, northern beans, and ditalini pasta.
- Simmer for about 9 minutes or until the pasta is al dente, stirring occasionally so the pasta doesn't stick to the bottom of the dutch oven.
- Serve immediately garnished with freshly shredded parmesan cheese.
Nutrition
