Introduction to Pasta e Fagioli Soup
What is Pasta e Fagioli Soup and why should you make it?
Have you ever craved a meal that's not just filling but also bursting with flavors? Enter Pasta e Fagioli Soup, an Italian classic that has won hearts (and stomachs!) all over the world. This hearty soup combines pasta, beans, and vegetables in a delicious broth, making it the perfect comfort food, especially on a chilly day.
Why should you give it a try? First, it’s incredibly versatile. You can easily tweak the ingredients to suit your pantry and preferences. Whether you prefer kidney beans, great northern beans, or even a sprinkle of turkey bacon, you can customize it to your liking. Plus, making it from scratch is much more satisfying than any takeout option you could find!
Not to mention, this soup is packed with nutrition. The mix of vegetables not only adds vibrant color but also provides essential vitamins and minerals. If you want to elevate your weeknight dinners or impress your dinner guests, this recipe is an absolute must. Did I mention it can be whipped up in about 50 minutes? So, let’s dive into the delicious world of Pasta e Fagioli Soup that’s better than Olive Garden’s!
Ingredients for Pasta e Fagioli Soup
Creating a hearty Pasta e Fagioli Soup is all about quality ingredients that come together to create a truly delicious experience. Here’s what you’ll need to whip up this comforting Italian classic:
- Olive Oil: 2 tablespoons will get you started with a rich base.
- Lean Ground Beef: 1 pound adds a satisfying protein boost.
- Vegetables: 1.5 cups of chopped yellow onion, 1 cup of diced carrots (about 2 medium), and 1 cup of diced celery (around 3 stalks) deliver essential flavors and nutrients.
- Garlic: 3 cloves, minced, for that aromatic kick.
- Tomato Products: 3 (8 oz) cans of tomato sauce and 1 (15 oz) can of diced tomatoes create a robust broth.
- Chicken Broth: 2 cans (14.5 oz) of low-sodium chicken broth, plus ½ cup of water, ensure the soup isn’t too salty.
- Beans: 1 can each of dark red kidney beans and great northern beans, both drained and rinsed, add heartiness.
- Herbs & Seasonings: A mix of dried basil, oregano, thyme, marjoram, granulated sugar, salt, and pepper bring that classic flavor.
- Pasta: 1 cup of dry ditalini pasta brings it all together nicely.
- Cheese & Parsley: Finally, finely shredded Romano or Parmesan cheese and fresh parsley to garnish make the dish shine.
Ready to dive in? It’s time to bring the Pasta e Fagioli Soup to life! For more tips on maximizing flavor in your soup, check out this guide.
Preparing Pasta e Fagioli Soup
Crafting a pot of Pasta e Fagioli Soup is easier than you might think! This cozy dish is not only hearty and flavorful, but it’s also perfect for sharing with friends or enjoying during a quiet night at home. Follow these steps for a delectable bowl of soup that will have you forgetting all about the Olive Garden.
Gather your ingredients
Before diving into the cooking process, take a moment to gather all your ingredients. You'll want to have:
- 2 tablespoons olive oil
- 1 pound lean ground beef
- 1 ½ cups chopped yellow onion
- 1 cup diced carrots (about 2 medium)
- 1 cup diced celery (about 3 stalks)
- 3 cloves garlic, minced
- 3 (8 oz) cans tomato sauce
- 2 (14.5 oz) cans low-sodium chicken broth
- ½ cup water
- 1 (15 oz) can diced tomatoes
- 2 teaspoons granulated sugar
- 1 ½ teaspoons dried basil
- 1 teaspoon dried oregano
- ¾ teaspoon dried thyme
- ½ teaspoon dried marjoram
- Salt and freshly ground black pepper to taste
- 1 cup dry ditalini pasta
- 1 (15 oz) can dark red kidney beans, drained and rinsed
- 1 (15 oz) can great northern beans, drained and rinsed
- Finely shredded Romano or Parmesan cheese, for serving
- 3 tablespoons minced fresh parsley
This lineup not only makes for a colorful dish but also ensures a burst of flavors in every spoonful!
Sauté the beef and veggies
Start by heating 1 tablespoon of olive oil in a large pot over medium-high heat. Crumble in your ground beef, cooking it until it’s browned and no longer pink. Once it’s done, drain any excess fat and set it aside on a plate. In the same pot, add another tablespoon of olive oil and toss in your onion, carrots, and celery. Sauté these veggies for about 6 minutes, or until they’re tender. Finally, stir in the minced garlic and let it cook for another minute to awaken those wonderful flavors.
Combine the liquids and spices
Now it's time to bring together the heart of your Pasta e Fagioli Soup. Pour in the chicken broth, tomato sauce, and diced tomatoes, along with the earlier sautéed beef. To enhance the taste, don't forget to add the granulated sugar, dried basil, oregano, thyme, marjoram, and a dash of salt and pepper. Stir well to combine all the flavors and get everything acquainted in the pot!
Bring it to a boil and simmer
Increase the heat and bring your mixture to a rolling boil. Once it reaches that point, reduce the heat to medium-low, cover the pot with a lid, and let it simmer for about 15 to 20 minutes. This step allows the flavors to meld beautifully, resulting in a rich, hearty broth. Stir occasionally to keep things from sticking to the bottom.
Add the pasta and beans
While the soup simmers, cook the ditalini pasta according to the package instructions until it's al dente. Once done, add the cooked pasta to the soup along with the drained kidney beans and great northern beans. If the soup seems too thick, add a splash more chicken broth or water to reach your desired consistency. Let it cook for an additional minute just to heat everything through.
Serve it hot with cheese
The moment you've been waiting for! Serve your Pasta e Fagioli Soup hot, garnished with a generous sprinkle of finely shredded Romano or Parmesan cheese. If you have fresh parsley on hand, throw in some of that too for an added touch of brightness and flavor. Trust me, this simple addition elevates the dish even further.
With a warm bowl in hand, you can enjoy a taste of authentic Italy right in your home! For serving suggestions and side ideas, check out Taste of Home's guide for inspiration. Enjoy!
Variations on Pasta e Fagioli Soup
Vegetarian Pasta e Fagioli
Looking for a meatless option? You can absolutely create a delicious vegetarian Pasta e Fagioli Soup! Simply substitute the ground beef with a hearty mix of chopped mushrooms, lentils, or even tempeh for protein. You can enhance the flavors with extra herbs and spices like smoked paprika or a splash of balsamic vinegar for depth. This way, you'll still experience that comforting, rich essence of the classic dish while keeping it plant-based.
Spicy Pasta e Fagioli with Added Heat
Craving something with a kick? Make your Pasta e Fagioli Soup spicy by adding red pepper flakes or diced jalapeños during cooking. You might even consider including some spicy Italian sausage. Adjust according to your heat tolerance, and remember that a dash of hot sauce before serving can elevate the flavors considerably. This version is perfect for those chilly nights when you need a little warmth from your meal!
For more ideas on customizing your favorites, check out a few vegetarian cooking blogs or spicy soup recipes.
Cooking Tips and Notes for Pasta e Fagioli Soup
Pasta e Fagioli Soup is more than just a meal; it's a warm hug in a bowl. Here are a few cooking tips to elevate your experience:
-
Cook Pasta Separately: If you're not serving all the soup at once, cook the ditalini pasta separately and add it to individual portions. This prevents it from absorbing too much broth and becoming soggy.
-
Customize Ingredients: Feel free to swap in vegetables you have on hand, like zucchini or spinach. Personalizing your soup is part of the fun!
-
Make Ahead and Freeze: This soup freezes beautifully. Just leave out the pasta until you’re ready to enjoy it.
-
Garnish for Flavor: Don’t skimp on the cheese! A sprinkle of finely shredded Romano or Parmesan cheese brings everything together beautifully.
These simple tips will ensure your Pasta e Fagioli Soup is a delightful, hearty dish every time! For more pasta inspiration, check out the benefits of beans in your diet!
Serving Suggestions for Pasta e Fagioli Soup
Once you've whipped up a comforting bowl of Pasta e Fagioli Soup, it's time to think about how to elevate the experience! Here are some delightful serving suggestions:
- Fresh Bread: A crusty Italian bread or garlic bread is perfect for dipping and complementing the rich flavors of the soup.
- Toppings: Sprinkle finely shredded Romano or Parmesan cheese over each bowl for a creamy tang, and don’t skimp on the fresh parsley for a pop of color.
- Side Salads: Pair it with a simple arugula salad or a classic Caesar salad for a delightful contrast.
- Beverages: Enjoy with a refreshing Italian soda or a light sparkling water with lemon; both are fantastic alternatives to wine.
These touches will not only enhance the meal but also make it feel a bit more special. Happy eating!
Time Breakdown for Pasta e Fagioli Soup
When whipping up this delightful Pasta e Fagioli Soup, it’s helpful to know how long each step will take. Here’s a quick rundown to keep you on track:
Preparation Time
15 minutes
Gather and chop your vegetables, measure out the spices, and have everything ready for cooking. This is the perfect opportunity to turn on some music and enjoy the process!
Cooking Time
35 minutes
From browning the ground beef to letting all the flavors meld together, this time flies by as your kitchen fills with mouthwatering aromas.
Total Time
50 minutes
In just under an hour, you’ll have a comforting pot of Pasta e Fagioli Soup ready to enjoy. Perfect for a weeknight dinner or meal prep for the week ahead!
For more detailed preparation techniques and tips, check out sources like Food Network or Serious Eats for expert advice.
Nutritional Facts for Pasta e Fagioli Soup
If you're curious about the nutritional profile of this delightful Pasta e Fagioli Soup, here’s what you need to know to keep your meals balanced yet delicious:
Calories
Each serving of Pasta e Fagioli Soup contains approximately 280 calories. It’s a filling option that warms you up without weighing you down.
Protein
You'll get around 16 grams of protein per serving, thanks to the lean ground beef and nutrient-rich beans. This makes it a hearty choice for anyone looking to fuel their day with high-quality protein.
Sodium
To keep your sodium in check, this recipe uses about 650 mg of sodium per serving, mainly from the low-sodium chicken broth and other ingredients. It's a great way to enjoy a classic dish while mindful of your sodium intake!
For more details on the health benefits of beans and lean meats, feel free to check out resources like the USDA FoodData Central or Healthline. Enjoy your cooking adventure!
FAQs about Pasta e Fagioli Soup
Can I make this soup in advance?
Absolutely! Pasta e Fagioli Soup actually tastes even better the next day. Preparing it in advance allows the flavors to meld beautifully. Just be sure to store the pasta separately if you’re not serving it right away. This way, it won't absorb too much broth and become soggy. When you're ready to enjoy it, simply reheat on the stovetop, adding a splash of broth or water if needed.
What can I use instead of ground beef?
If you're looking for alternatives to ground beef, try ground turkey, chicken, or even plant-based options like lentils or textured vegetable protein (TVP). These substitutes maintain the dish's hearty texture while accommodating different dietary needs. They provide great options for a lighter version of your Pasta e Fagioli Soup as well!
How can I make this soup gluten-free?
Making your Pasta e Fagioli Soup gluten-free is simple! Substitute traditional ditalini pasta with gluten-free pasta, which you can find in most grocery stores. Additionally, ensure that your broth and canned ingredients are labeled gluten-free to keep the soup safe for everyone.
For more tips, check out this guide on gluten-free cooking.
Conclusion on Pasta e Fagioli Soup
In summary, Pasta e Fagioli Soup is a delightful combination of hearty flavors and nourishing ingredients. Whether you’re enjoying a cozy evening at home or impressing guests, this recipe is sure to become a staple. Serve it warm with cheese and fresh parsley for the ultimate comfort food experience!
Pasta e Fagioli Soup {Better than Olive Garden’s}
Equipment
- large pot
Ingredients
- 2 tablespoon olive oil divided
- 1 lb lean ground beef
- 1.5 cups chopped yellow onion
- 1 cup diced carrots (about 2 medium)
- 1 cup diced celery (about 3 stalks)
- 3 cloves garlic minced (about 1 Tbsp)
- 24 oz tomato sauce 3 (8 oz) cans
- 29 oz low-sodium chicken broth 2 (14.5 oz) cans
- 0.5 cup water then more as desired
- 1 15 oz can diced tomatoes
- 2 teaspoon granulated sugar
- 1.5 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.75 teaspoon dried thyme
- 0.5 teaspoon dried marjoram
- Salt to taste
- freshly ground black pepper to taste
- 1 cup dry ditalini pasta
- 1 15 oz can dark red kidney beans drained and rinsed
- 1 15 oz can great northern beans drained and rinsed
- Finely shredded Romano or Parmesan cheese for serving
- 3 tablespoon minced fresh parsley
Instructions
- Heat 1 tablespoon olive oil in a large pot over medium high heat, crumble in ground beef and cook, stirring occasionally until cooked through.
- Drain fat from beef then transfer beef to a plate, set aside. Heat remaining 1 tablespoon olive oil in the same pot.
- Add onions, carrots, and celery and sauté over medium-high heat until tender about 6 minutes, add garlic and sauté 1 minute longer.
- Add chicken broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram and cooked beef then season with salt and pepper to taste.
- Bring to a boil then reduce heat to medium-low, cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 15 - 20 minutes.
- Meanwhile prepare ditalini pasta according to directions on package, cooking to al dente.
- Add cooked and drained pasta to soup along with kidney beans and great northern beans. Thin with a little more broth or water if desired.
- Allow to cook 1 minute longer. Stir in parsley, serve warm with grated Romano or Parmesan cheese.
Leave a Reply