Introduction: Embark on a culinary journey as we unravel the enchanting tale of Pasta e Fagioli Soup – a timeless Italian classic that transcends mere sustenance, delivering a symphony of flavors in each spoonful. Crafted with meticulous care, this recipe is an embodiment of comfort, warmth, and the rich heritage of Italian cuisine. Join us in exploring the artistry of this dish, where every ingredient plays a harmonious role in creating a culinary masterpiece.

Artisanal Ingredients:

  1. Olive Oil Overture: Begin the culinary symphony with a duet of olive oil – a total of 2 tablespoons, expertly divided to infuse richness and depth.
  2. Ground Beef Sonata: The heart of our creation, 1 pound of lean ground beef, cradles the savory essence of this Italian delight.
  3. Vegetable Crescendo: The medley of vegetables – 1 1/2 cups chopped yellow onion, 1 cup diced carrots, 1 cup diced celery, and 3 cloves of garlic, minced – creates a delightful crescendo of flavors.
  4. Tomato Symphony: Enrich the base with 3 (8 oz) cans of tomato sauce and 1 can (15 oz) diced tomatoes, conducting a vibrant symphony of tomatoes.
  5. Herb Ensemble: Elevate the flavor profile with a blend of dried basil, dried oregano, dried thyme, and dried marjoram – a quartet of herbs that dance gracefully on the palate.
  6. Pasta Interlude: Introduce the pasta element with 1 cup of dry ditalini pasta, skillfully cooked to al dente perfection.
  7. Bean Harmony: Enhance the texture with a chorus of beans – 1 can (15 oz) dark red kidney beans and 1 can (15 oz) great northern beans – adding depth and substance.
  8. Cheese Finale: Crown the dish with the finesse of finely shredded Romano or Parmesan cheese, delivering a finale that lingers on the taste buds.
  9. Parsley Cadence: Conclude the symphony with 3 tablespoons of minced fresh parsley, providing a vibrant, herbal cadence.

Crafting the Culinary Sonata:

  1. Ground Beef Prelude: Begin by cradling the ground beef in 1 tablespoon of olive oil, orchestrating a flavorful prelude in a large pot.
  2. Vegetable Movement: Conduct the sautéing of onions, carrots, and celery with the remaining olive oil, setting the stage for the vegetable movement. Add minced garlic to infuse aromatic nuances.
  3. Soup Base Crescendo: Introduce the symphony of flavors with chicken broth, tomato sauce, water, canned tomatoes, sugar, and a medley of herbs. Allow the composition to simmer, creating a crescendo of taste.
  4. Pasta Al Dente Interlude: Simultaneously, cook ditalini pasta to al dente perfection, setting the stage for a delightful interlude.
  5. Harmonious Fusion: Unite the elements by adding the cooked pasta, kidney beans, and great northern beans to the soup, adjusting the consistency as needed.
  6. Cheese and Herb Finale: Garnish with finely shredded Romano or Parmesan cheese and a sprinkling of fresh parsley, orchestrating a finale that elevates the dish.

Nutritional Overture:

  • Calories: 540
  • Protein Harmony: 35g
  • Fiber Resonance: 13g
  • Vitamin Serenade: A, C, Calcium, Iron – A nutritional overture that aligns with a balanced diet.

Conclusion: In the final crescendo of flavors, the Pasta e Fagioli Soup emerges as an Italian masterpiece, weaving together ingredients in a culinary symphony that delights the senses. As you savor each spoonful, you are not merely consuming a meal – you are partaking in an experience that celebrates the heritage, warmth, and richness of Italian gastronomy. Bon appétit!

Immerse yourself in the culinary charm of this Pasta e Fagioli Soup, a true masterpiece that transcends the ordinary. Crafted with care and rich Italian flavors, this recipe has become a timeless favorite, celebrated for its comforting warmth and delicious heartiness.

Ultimate Pasta e Fagioli Soup: A Flavorful Italian Feast

Servings: 6 servings

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Ingredients:

  • 2 tablespoons olive oil, divided
  • 1 pound lean ground beef
  • 1 1/2 cups chopped yellow onion
  • 1 cup diced carrots (approximately 2 medium carrots)
  • 1 cup diced celery (approximately 3 stalks)
  • 3 cloves garlic, minced (1 tablespoon)
  • 3 (8 oz) cans tomato sauce
  • 2 cans (14.5 oz each) low-sodium chicken broth
  • 1/2 cup water, plus more as needed
  • 1 can (15 oz) diced tomatoes
  • 2 teaspoons granulated sugar
  • 1 1/2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 3/4 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • Salt and freshly ground black pepper, to taste
  • 1 cup dry ditalini pasta
  • 1 can (15 oz) dark red kidney beans, drained and rinsed
  • 1 can (15 oz) great northern beans, drained and rinsed
  • Finely shredded Romano or Parmesan cheese, for serving
  • 3 tablespoons minced fresh parsley

Instructions:

  1. Cook Ground Beef: Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Crumble in the ground beef and cook, stirring occasionally until fully cooked. Drain the fat and transfer the beef to a plate. Set aside.
  2. Saute Vegetables: Heat the remaining 1 tablespoon of olive oil in the same pot. Add onions, carrots, and celery. Saute over medium-high heat until tender, about 6 minutes. Add minced garlic and saute for an additional 1 minute.
  3. Prepare Soup Base: Add chicken broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram, and the cooked beef. Season with salt and pepper to taste. Bring to a boil, then reduce heat to medium-low, cover with a lid, and allow to simmer for 15-20 minutes, stirring occasionally, until the veggies are soft.
  4. Cook Pasta: Meanwhile, cook ditalini pasta according to the package instructions, aiming for al dente.
  5. Combine and Serve: Add the cooked and drained pasta to the soup, along with kidney beans and great northern beans. Adjust the consistency with a bit more broth or water if needed. Allow to cook for an additional minute. Stir in parsley and serve the soup warm, topped with grated Romano or Parmesan cheese.

Notes: If you’re not consuming all the soup at once, it’s recommended to add pasta to individual servings to prevent it from becoming soggy and absorbing too much broth.

Nutrition Facts: Amount Per Serving

  • Calories: 540
  • Calories from Fat: 126
  • % Daily Value:
    • Fat: 14g (22%)
    • Saturated Fat: 4g (25%)
    • Cholesterol: 49mg (16%)
    • Sodium: 718mg (31%)
    • Potassium: 1616mg (46%)
    • Carbohydrates: 70g (23%)
    • Fiber: 13g (54%)
    • Sugar: 12g (13%)
    • Protein: 35g (70%)
    • Vitamin A: 4375IU (88%)
    • Vitamin C: 24mg (29%)
    • Calcium: 150mg (15%)
    • Iron: 8mg (44%)

Percent Daily Values are based on a 2000 calorie diet.