Pasta Fagoli
Hearty and flavorful Pasta Fagioli combines lean ground beef, vegetables, beans, and pasta in a savory tomato-based broth, perfect for comforting family dinners or casual gatherings.
Ingredients
- 1 lb. lean ground beef ⓘ
- 1 cup diced onion ⓘ
- 1 cup julienned carrot ⓘ
- 1 cup chopped celery ⓘ
- 2 garlic cloves, minced
- 2 (14.5 oz) cans diced tomatoes ⓘ
- 1 (15 oz) can red kidney beans, undrained ⓘ
- 1 (15 oz) can great northern beans, undrained ⓘ
- 1 (15 oz) can tomato sauce ⓘ
- 1 (12 oz) can V-8 juice ⓘ
- 1 tablespoon white vinegar ⓘ
- 1.5 teaspoons salt ⓘ
- 0.5 teaspoon pepper ⓘ
- 0.5 teaspoon dried thyme ⓘ
Instructions
- Brown the ground beef in a large stew pot.
- Drain the cooked beef.
- Add diced onion, julienned carrot, chopped celery, and minced garlic to the pot.
- Simmer the mixture for 10 minutes.
- Add diced tomatoes, red kidney beans (undrained), great northern beans (undrained), tomato sauce, V-8 juice, white vinegar, salt, pepper, and dried thyme.
- Simmer the soup for 50 minutes, stirring occasionally.
- In a separate pan, bring water to a boil.
- Cook the pasta in boiling water for 10 minutes.
- Drain the pasta and add it to the soup.
- Cook together for 5 or more minutes to let the flavors blend into the pasta.
Tips & Substitutions
For a heartier soup, consider adding other vegetables like zucchini or bell peppers. You can also substitute ground turkey for the beef for a lighter option. If you're short on time, use pre-cooked pasta or even canned beans to speed up the process. Enhance the flavor by adding a dash of Worcestershire sauce or some Italian seasoning.
Serving Suggestions
Serve this Pasta Fagoli hot, garnished with freshly grated Parmesan cheese and a sprinkle of fresh herbs like parsley or basil. It pairs wonderfully with crusty bread or a side salad for a complete meal. For a cozy dinner, consider serving it alongside Italian Steak Sandwiches for a delicious combo that everyone will love.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm in a pot over medium heat, adding a splash of water or broth if needed to maintain the desired consistency. This soup also freezes well; just ensure it's cooled before transferring to a freezer-safe container.
Nutrition & Diet Analysis (per serving)
Each serving of Pasta Fagoli contains roughly 539 calories, with 19g protein, 101g carbohydrates, and 9g fat. It is an excellent source of vitamin A (244% of the Daily Value), vitamin C (202% of the Daily Value), and dietary fiber (121% of the Daily Value). Note that it is relatively high in sodium, at 1937mg per serving (84% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup vegetarian?
Yes, you can easily make this Pasta Fagoli vegetarian by omitting the ground beef and using vegetable broth instead of V-8 juice. Add more beans or lentils for protein, and consider incorporating additional vegetables for flavor and texture.
How can I thicken the soup?
If you prefer a thicker consistency, you can mash some of the beans before adding them to the pot, or blend a portion of the soup and then stir it back in. Adding a bit of pasta can also help absorb some liquid and add thickness.
What type of pasta works best in this recipe?
Any small pasta shape works well in Pasta Fagoli, such as ditalini or elbow macaroni. You can even use whole wheat or gluten-free pasta if you prefer. Just be sure to cook the pasta separately to avoid it becoming mushy when added to the soup.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).