Pasta e Fagioli

Oxmoor House
Prep: 7 minutes; Cook: 48 minutes

You'll have enough of this family favorite for a filling dinner plus lunch the next day. It makes fabulous leftovers and freezes well.

6 servings (serving size: 1 1/2 cups soup and 1 teaspoon cheese)


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1 pound ground round
1 cup chopped onion (1 small)
3/4 cup chopped celery (2 stalks)
3/4 cup chopped carrot (2 medium)
2 garlic cloves, minced
1 (28-ounce) can fire-roasted crushed tomatoes, undrained
2 (14-ounce) cans fat-free, less-sodium beef broth
1 (16-ounce) can red kidney beans, rinsed and drained
1 (15-ounce) can cannellini beans or other white beans, rinsed and drained
1 1/2 teaspoons dried Italian seasoning
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
3/4 cup uncooked ditalini (very short tube-shaped macaroni)
2 tablespoons grated fresh Parmesan cheese


1. Cook beef and next 4 ingredients in a Dutch oven over medium-high heat until beef is browned, stirring to crumble. Drain well, and return to pan.

2. Add tomatoes and next 7 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes. Add ditalini; cook 15 minutes or until pasta is done. Ladle soup into individual bowls; sprinkle with cheese.

Pasta e Fagioli (fa-ZHOH-lee), or pasta-and-bean soup, is a complete meal all in itself.

Created date

October 2009

Nutritional Information

Calories 297
Fat 4 g
Satfat 1.4 g
Protein 25.6 g
Carbohydrate 39.1 g
Fiber 8.3 g
Cholesterol 41 mg
Iron 4.7 mg
Sodium 800 mg
Calcium 109 mg