Pasta e Fagioli
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Well Plated · by Erin Clarke★ 5.0 (21)

Pasta e Fagioli

NUTRITION · PER SERVING55M COOK
CAL 26%·PRO 68%
CARBS 61G46% OF CAL
13G FIBER0G ADDED13G INTRINSIC34G OTHER13G TOTAL SUGAR
FAT 18G31% OF CAL
5G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty one-pot soup combining ground beef, beans, vegetables, and tender pasta in a tomato-based broth. This classic Italian-American dish is satisfying and simple to prepare.

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Nutrition & ingredients

Ingredients

serves 6
  • 2 tablespoons extra virgin olive oil (divided)
  • 1 pound lean ground beef
  • 1 1/2 teaspoons kosher salt (divided)
  • 4 medium carrots (scrubbed and cut into 1/4-inch dice (about 2 cups))
  • 1 small yellow onion (diced (about 1 cup))
  • 3 cloves garlic (minced (about 1 tablespoon))
  • 4 cups low sodium chicken broth (divided)
  • 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)
  • 1 bay leaf
  • 2 teaspoons Italian seasoning
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup dry whole wheat miniature pasta (such dilatini, small shells or elbow macaroni (about 4 ounces))
  • 1 tablespoon red wine vinegar
  • 1/4 cup chopped fresh parsley or 1/2 chopped fresh basil (plus additional for serving)
  • Water or additional broth (as needed)
  • Parmesan rind (optional)
  • Grated Parmesan
  • Extra-virgin olive oil ( use your best)
PREP
10M
SODIUM
1388MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.