Ah, the joy of a warm bowl of soup—like a cozy blanket on a chilly day. I remember the first time I tried Pasta E Fagioli at Olive Garden, it was like a hug in a bowl, full of hearty beans and pasta swimming in a rich broth. This recipe aims to capture that comforting essence, perfect for when you’re craving something both familiar and soul-soothing.
Steps
- Heat a tablespoon of olive oil in a large pot over medium-high heat and cook the ground beef until fully browned. Drain the excess fat and set the beef aside on a plate.
- In the same pot, heat another tablespoon of olive oil, then sauté the onions, carrots, and celery until they become tender, about six minutes. Add the garlic and continue to sauté for an additional minute.
- Pour in the chicken broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram, and the cooked beef. Season with salt and pepper to your taste.
- Bring the mixture to a boil, then lower the heat to medium-low. Cover the pot and let it simmer, stirring occasionally, for about 15 to 20 minutes until the vegetables are soft.
- While the soup is simmering, cook the ditalini pasta according to the package instructions, ensuring it’s al dente, then drain it.
- Add the cooked pasta, kidney beans, and great northern beans to the soup. If needed, add extra broth or water to reach your desired consistency.
- Let the soup cook for one more minute, then stir in fresh parsley. Serve the soup warm, garnished with grated Romano or Parmesan cheese.
Ingredients
- 1 lb ground beef, at least 80% lean
- 2 tablespoons olive oil, divided
- 1 medium yellow onion, chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 5 cups low-sodium chicken broth
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can diced tomatoes
- 1 teaspoon sugar
- 1 teaspoon dried basil
- 3/4 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- Salt and pepper to taste
- 1 cup ditalini pasta
- 1 (15 oz) can red kidney beans, drained and rinsed
- 1 (15 oz) can great northern beans, drained and rinsed
- 1/4 cup chopped fresh parsley
- Grated Parmesan or Romano cheese, for serving
Nutritional Values
Calories 3240 | Calories from Fat 756 | Fat 84g | Saturated Fat 24g | Cholesterol 294mg | Sodium 4308mg | Potassium 9696mg | Carbohydrates 420g | Fiber 78g | Sugar 72g | Protein 210g | Vitamin A 26250IU | Vitamin C 144mg | Calcium 900mg | Iron 48mg
FAQ
- Can I freeze Pasta Fagioli Soup?
- Yes, Pasta Fagioli Soup can be frozen effectively for up to three months in a sealed container. Remember to leave some space at the top to allow for expansion. It’s best to store the soup and pasta separately to maintain texture.
- How should I reheat Pasta Fagioli Soup?
- You can reheat the soup on the stovetop over medium heat, stirring occasionally, until it is warmed through.
- Is it possible to cook the pasta directly in the soup?
- If you intend to consume all the soup immediately, you can cook the pasta in the soup. It will take approximately 10-15 minutes, and you should add an extra cup of water to compensate for absorption.
- What sides pair well with Pasta Fagioli Soup?
- A side salad with Italian or Creamy Pesto Dressing, Olive Garden-style breadsticks, crusty bread, or cheesy garlic bread complement the soup nicely.
- How should I store leftover Pasta Fagioli Soup?
- Store the soup, separate from the pasta, in an airtight container in the refrigerator for up to three days. It’s convenient to keep them in individual microwave-safe containers for easy reheating.
Tips
- To maintain the ideal texture, cook the pasta separately and add it to individual servings instead of the entire pot, especially if you plan on having leftovers, to prevent it from becoming soggy.
- Store your soup and pasta separately in airtight containers in the refrigerator for up to three days. This will help preserve the texture and flavor of both components.
- If you want to freeze the soup, do so without the pasta. Freeze the soup in an airtight container with space for expansion, and freeze the pasta tossed with a bit of olive oil separately. Thaw in the refrigerator overnight before reheating.
- Consider using a mix of ground beef and Italian sausage for a richer flavor profile, and feel free to substitute Parmesan cheese with Romano for a different cheese option.
Equipment
- Large Pot: A large pot is necessary for cooking and simmering the soup.
- Saute Pan: Useful for sauteing the vegetables and meat.
- Airtight Containers: For storing leftovers in the refrigerator or freezer.
- Microwave-Safe Containers: For reheating individual portions.
- Ladle: For serving the soup.
