Description
A hearty and completely adaptable delicious soup, Pasta Fagioli is a traditional Italian soup stocked with beans, meat and pasta in a flavorful herby tomato broth.
Ingredients
Units
Scale
- 3 tablespoons olive oil
- 1 onion, chopped
- 4 garlic cloves, roughly chopped
- 12 ounces ground turkey, ground beef, ground lamb, or plant-based substitute
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon smoked paprika
- 2 celery stalks, chopped small
- 1 cup carrots, chopped small
- 1 tablespoon fresh rosemary, minced
- 1 teaspoon each dried basil, thyme, and marjoram
- 4 cups chicken broth
- 15 oz tomatoes, whole or crushed
- 15 ounces (1 1/2 cups) northern cannellini beans, not drained
- 1 tablespoon red wine vinegar
- 4 ounces dry pasta ( 1 heaping cup)- ditalini or other small pasta
Top with fresh parsley and parmesan cheese if desired.
Instructions
- As you chop your vegetables, think of the size of the noodles and chop in a roughly similar size.
- In a soup pot add olive oil and onions sauté about 5 minutes until translucent and softened.
- Add garlic, ground turkey, smoked paprika, salt and pepper. Saute about 3 minutes.
- Stir in celery, carrots and rosemary, basil, thyme and marjoram for about 1 minute to combine. Add broth, tomatoes (break up a bit with a spoon if using whole tomatoes), and beans simmer 20 minutes.
- Add pasta, cook until tender about 8-12 minutes. Add red wine vinegar.
- Adjust salt, pepper, and vinegar to taste. Add red pepper flakes or Aleppo for spicy goodness.
Top with Parmesan cheese.
Notes
Add parmesan rind to the simmering broth for a richer flavor.
If you are planning on leftovers, consider cooking the pasta separately and just adding to the portions you are serving.
Nutrition
- Serving Size: 1 1/4 cup
- Calories: 346
- Sugar: 5.2 g
- Sodium: 901 mg
- Fat: 12.4 g
- Saturated Fat: 2.3 g
- Carbohydrates: 38.3 g
- Fiber: 7.5 g
- Protein: 22.3 g
- Cholesterol: 39.1 mg