Pasta e Fagioli Soup (Instant Pot OR Stovetop)
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A Pinch of Healthy · by Marjorie @APinchOfHealthy★ 4.8 (4)

Pasta e Fagioli Soup (Instant Pot OR Stovetop)

NUTRITION · PER SERVING45M COOK
CAL 22%·PRO 56%
CARBS 50G45% OF CAL
10G FIBER11G SUGAR28G OTHER
FAT 15G31% OF CAL
5G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty Italian pasta and bean soup with ground beef, beans, tomatoes, and small pasta shapes. Wholesome and comforting, better than chain restaurant versions.

mainitaliansoupbeef
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Nutrition & ingredients

Ingredients

serves 8
  • 1 Tablespoon avocado oil ((or you can use cooking spray))
  • 1 large yellow onion, diced
  • 2 cups diced carrots
  • 2 stalks celery, diced
  • 4 cloves fresh garlic, minced
  • 1 pound ground beef (( I have used up to 1.25 pounds, and I prefer a leaner variety - 85/15 or leaner))
  • 2 teaspoons chili powder
  • 1 can of diced tomatoes, undraind ((14.5 ounces))
  • 1 can tomato sauce ((14.5 ounces))
  • 5 cups chicken stock ((I used 5 cups water + 1.5 Tablespoons Better Than Bullion Chicken base))
  • 5 ounces uncooked elbow macaroni pasta ((you can use any cut pasta, for regular elbow macaroni this equals 1.25 cups))
  • 1 can cannelini or great northern white beans ((rinsed and drained, 15 ounces))
  • 1 can red kidney beans ((rinsed and drained, 15 ounces))
  • salt and pepper to taste ((Better Than Bullion is very salty, so I did not need any extra salt, FYI))
  • parmesan cheese for sprinkling on top
PREP
10M
SODIUM
877MG
ESTIMATE
COMPLETE

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