Pasta E Fagioli (Pasta And Beans)

This classic Pasta e Fagioli is a comforting, protein-packed meal that delivers authentic Italian home-style flavor. The dish features a robust base of sauted onions, carrots, and celery, simmered with rich Italian tomatoes and nonfat chicken broth. Pinto beans add creamy texture and substance, while cooked ground beef provides a savory depth. Fresh herbs like basil and oregano infuse the soup with fragrant, aromatic notes. Its an ideal weeknight dinner that comes together quickly using pantry staples. Serve it warm with a sprinkle of Parmesan cheese for a satisfying, wholesome experience that the whole family will love.

Cooking Method: Boiling, Stewing

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 1148.9

Description

This classic Pasta e Fagioli is a comforting, protein-packed meal that delivers authentic Italian home-style flavor. The dish features a robust base of sauted onions, carrots, and celery, simmered with rich Italian tomatoes and nonfat chicken broth. Pinto beans add creamy texture and substance, while cooked ground beef provides a savory depth. Fresh herbs like basil and oregano infuse the soup with fragrant, aromatic notes. Its an ideal weeknight dinner that comes together quickly using pantry staples. Serve it warm with a sprinkle of Parmesan cheese for a satisfying, wholesome experience that the whole family will love.

Ingredients

1 cup Onions -- chopped
1/2 cup Diced carrot
1/2 cup Diced celery
32 ounce Italian tomatoes -- seeded and chopped
1 cup Nonfat chicken broth
12 ounce Pinto beans, canned -- reserve 1/2 c. liq.
1 teaspoon Garlic powder
1 teaspoon Dried basil
1 teaspoon Dried oregano
1 dash Pepper
6 ounce Pasta shells -- cooked, * see note
2 ounce Ground beef -- cooked

Directions

1
Spray a 2-quart nonstick saucepan with non-stick cooking spray and place over medium heat.
2
Add chopped onions, diced carrots, diced celery, and garlic powder to the pan.
3
Saut vegetables, stirring occasionally, until they begin to soften, about 1 to 2 minutes.
4
Stir in the chopped Italian tomatoes and nonfat chicken broth.
5
Bring the mixture to a boil, then reduce heat to low.
6
Simmer gently, stirring occasionally, for 10 minutes to allow flavors to meld.
7
Add the pinto beans with their reserved liquid, cooked pasta shells, cooked ground beef, dried basil, dried oregano, and pepper.
8
Stir well to combine all ingredients thoroughly.
9
Continue to simmer and stir for another 10 minutes to allow flavors to blend fully.
10
If the soup becomes too thick, add water as needed to reach desired consistency.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1148.9kcal

% Daily Value *
Total Fat 21.1g33%
Saturated Fat 5.7g29%
Cholesterol 92.4mg31%
Sodium 182.9mg8%
Total Carbohydrate 177.0g59%
Dietary Fiber 48.7g195%
Sugars 29.7g
Protein 75.9g152%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Bean Yield: One 16 oz. can of pinto beans yields approximately 12 oz. of beans and 1/2 cup of liquid.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth if needed.

Variations: For a vegetarian version, omit the ground beef and use vegetable broth instead of chicken broth. You can also substitute cannellini beans for pinto beans for a traditional Italian twist.

Tip: Cook the pasta shells separately and add them at the end to prevent them from becoming mushy during the simmering process.

Keywords: pasta e fagioli, italian soup, bean soup, ground beef, pinto beans, tomato broth, comfort food, weeknight dinner, vegetable soup, herb flavored, hearty meal, rustic cuisine

Read it online: https://www.chefs-mate.com/recipe/pasta-e-fagioli-pasta-and-beans5-pts/