Introduction to Pasta e Fagioli Soup
Pasta e Fagioli Soup is an inspiring classic that perfectly captures the essence of Italian comfort food. Among young professionals, this hearty dish has gained popularity for its ability to deliver warmth and satisfaction after a long day. What makes this soup a favorite? It’s easy to make, packed with nutritious ingredients, and can be tailored to suit various dietary preferences. In a fast-paced world, this soup serves as a delicious reminder to enjoy simple, wholesome meals without compromising on flavor.
Why Pasta e Fagioli Soup is a Favorite for Young Professionals
For busy individuals, time is of the essence. With just 15 minutes of prep and 35 minutes of cooking, you can have a delicious meal ready to serve in under an hour. This dish is also economical, using ingredients such as beans, pasta, and vegetables, making it perfect for meal prep throughout the week.
Moreover, it’s a versatile recipe — whether you're a meat eater or a vegetarian, you can adjust it to your liking. Plus, it stores well, allowing for easy leftovers that taste just as good the next day. For additional guidance on incorporating healthy ingredients, you can explore resources like the Harvard School of Public Health for nutrition tips.
So, whether you’re whipping it up for yourself or hosting a cozy dinner party, Pasta e Fagioli Soup is sure to impress and nourish!
Ingredients for Pasta e Fagioli Soup
When it comes to making a cozy bowl of Pasta e Fagioli Soup, having the right ingredients makes all the difference. Here’s what you’ll need to get started!
Essential ingredients you’ll need
To whip up this delicious Italian classic, gather these must-have ingredients:
- Olive oil: For sautéing and adding rich flavor.
- Lean ground beef: The heartiness of beef adds a satisfying depth.
- Yellow onion, carrots, celery: A mirepoix of vegetables for that aromatic base.
- Garlic: Freshly minced for a burst of flavor.
- Tomato sauce & diced tomatoes: They’re essential for a rich, robust broth.
- Low-sodium chicken broth: A flavorful liquid to bring everything together.
- Ditalini pasta: The perfect little pasta to soak up the goodness.
- Beans (kidney and great northern): For additional protein and texture.
- Spices: Sweeten the pot with dried herbs like basil, oregano, and thyme.
Optional ingredients for a personalized touch
Feel free to customize your Pasta e Fagioli Soup with these delightful optional ingredients:
- Vegetarian protein: Swap in lentils or chickpeas for a meatless option.
- Fresh herbs: Consider adding rosemary or thyme for a fragrant nod.
- Vegetables: Throw in some spinach or zucchini for added nutrition.
- Spices: A pinch of red pepper flakes can add warmth if you like a kick!
Experimenting with these ingredients can make your soup uniquely yours! For inspirations on variations, check out Food Network or Serious Eats. Enjoy cooking!
Step-by-step preparation of Pasta e Fagioli Soup
Creating a cozy bowl of Pasta e Fagioli Soup at home is not just satisfying; it's pretty straightforward! Follow these step-by-step instructions to whip up a delicious version that's perfectly comforting and loaded with flavor.
Sauté the ground beef
Start by heating 1 tablespoon of olive oil in a large pot over medium-high heat. Crumble in 1 pound of lean ground beef, cooking it while stirring occasionally. You want the meat to brown nicely and cook through completely. Once it’s done, drain any excess fat from the beef and set it aside on a plate. This step not only adds protein to your soup but also lays the flavorful foundation for what's to come.
Add vegetables for flavor
In the same pot, add another tablespoon of olive oil. Then, toss in 1 ½ cups of chopped yellow onion, 1 cup of diced carrots, and 1 cup of diced celery. Sauté these vegetables for about six minutes until they're tender. The aroma will start waking up your senses! Next, stir in 3 cloves of minced garlic, cooking it for an additional minute. Garlic not only adds depth, but it also invites that enticing Italian scent to fill your kitchen.
Combine broth and sauces
Now that your vegetable mix is aromatic and vibrant, it's time to bring in the liquids. Add 2 cans of low-sodium chicken broth, 3 cans of tomato sauce, and 1 can of diced tomatoes. Don’t forget to include ½ cup of water — you can always adjust this later as needed. Stir in 2 teaspoons of granulated sugar, 1 ½ teaspoons of dried basil, 1 teaspoon of dried oregano, ¾ teaspoon of dried thyme, and ½ teaspoon of dried marjoram. Season everything generously with salt and pepper to taste. Up the heat until the soup comes to a lively boil, then reduce the heat to medium-low. Let it simmer for about 15 to 20 minutes. This simmering stage is where a comforting, hearty flavor begins to develop.
Cook the pasta separately
While your soup is gently simmering away, it’s time to prepare the ditalini pasta. Cook 1 cup of dry ditalini pasta according to the package instructions until it reaches that perfect al dente texture. Remember: cooking it separately helps to ensure the pasta doesn’t absorb too much broth, giving you a delightful soup consistency.
Combine everything for a hearty soup
After the soup has simmered and your pasta is cooked, it’s time for the big finale! Add the drained and cooked pasta to the soup along with 1 can of dark red kidney beans and 1 can of great northern beans, both drained and rinsed. If you want a thinner consistency, feel free to add a little more broth or water at this point. Let everything cook together for an additional minute, allowing the flavors to meld beautifully. Before serving, stir in 3 tablespoons of minced fresh parsley for a touch of freshness. Serve each bowl warm, topped with finely shredded Romano or Parmesan cheese.
And there you have it, a simple yet delicious Pasta e Fagioli Soup that rivals your favorite restaurant version! Enjoy with a slice of crusty bread, and savor every bite!
Variations on Pasta e Fagioli Soup
Vegetarian Pasta e Fagioli
Looking for a delightful twist on Pasta e Fagioli Soup? Try going vegetarian! Swap out the ground beef for a medley of mushrooms and add extra veggies like zucchini or bell peppers. Use vegetable broth instead of chicken broth for a richer flavor base. Adding a splash of balsamic vinegar can elevate the taste, giving your soup that delicious depth without the meat. This version is perfect for those cozy nights when you crave something hearty yet light!
Spicy Pasta e Fagioli
If you're a fan of heat, consider making a spicy variant of Pasta e Fagioli Soup. Start by sautéing diced jalapeños with the onions. You could also add a pinch of red pepper flakes to the soup as it simmers for that extra kick. Top it off with a sprinkle of freshly chopped cilantro for a zesty finish. It’s a wonderful way to warm up on chilly evenings while keeping your taste buds tingling!
Both variations offer a unique flair while staying true to the comforting essence of traditional Pasta e Fagioli Soup. Which version will you try first?
Cooking tips and notes for Pasta e Fagioli Soup
How to Prevent Soggy Pasta
To keep your Pasta e Fagioli Soup perfectly balanced, add cooked pasta only to the portions you’ll serve immediately. When left in the broth, pasta continues to absorb liquid, leading to a mushy texture. If you anticipate leftovers, store the pasta separately and mix in just before enjoying the soup again.
Storing Leftovers
Leftover Pasta e Fagioli Soup can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, consider freezing it in freezer-safe bags or containers. Just remember to leave out the pasta before freezing; it’s best to add fresh pasta when you reheat the soup for that delightful al dente bite. For more tips on proper food storage, check out resources on the USDA website.
Serving suggestions for Pasta e Fagioli Soup
Best accompaniments for your soup meal
To create a comforting meal with your Pasta e Fagioli Soup, consider serving it alongside crusty garlic bread or a fresh green salad. A simple arugula salad with lemon vinaigrette can elevate the dish and provide a refreshing contrast. For a heartier touch, pair it with a slice of provolone or mozzarella cheese, which melts beautifully into the soup.
Ideal garnishes to enhance flavors
Don’t forget to make your Pasta e Fagioli Soup shine with some delicious garnishes! A sprinkle of freshly grated Romano or Parmesan cheese adds a savory richness. Top it off with chopped fresh parsley for a pop of color and freshness. For an extra kick, consider a drizzle of olive oil or a pinch of red pepper flakes to spice things up.
Ready to dive into this deliciousness? Enjoy your soup!
Time Breakdown for Pasta e Fagioli Soup
When you're diving into the delightful world of Pasta e Fagioli Soup, knowing the time you'll need can really help you plan a meal with ease.
Preparation Time
You'll spend about 15 minutes prepping all the delicious vegetables and ingredients. It’s a simple process, and you’ll love how fresh everything will taste!
Cooking Time
After the prep is done, the cooking takes around 35 minutes. This is where all the magic happens as the flavors meld together beautifully.
Total Time
Altogether, you’ll need just 50 minutes from start to finish. In no time, you’ll have a hearty, comforting soup that’s perfect for any occasion!
Looking for more tips on how to make the perfect soup? Check out these cooking methods for getting that broth just right!
Nutritional Facts for Pasta e Fagioli Soup
Calories Per Serving
Each serving of this hearty Pasta e Fagioli Soup contains approximately 350 calories. This makes it a fulfilling option that won’t derail your healthy eating plans.
Protein Content
You'll benefit from about 20 grams of protein per serving, thanks to the lean ground beef and beans. This high protein content helps keep you satisfied and supports muscle recovery.
Sodium Levels
With around 800 mg of sodium, this soup hits the savory spot while remaining within reasonable levels for a healthy diet. Opt for low-sodium broth to reduce this even more!
Feel free to explore more about Pasta e Fagioli Soup's nutritional impact on websites like the USDA Nutrition Database for deeper insights!
FAQs about Pasta e Fagioli Soup
Can I make this soup ahead of time?
Absolutely! Pasta e Fagioli Soup is a fantastic make-ahead meal. You can prepare the soup, let it cool, and store it in the refrigerator for up to 3 days. The flavors actually deepen and improve overnight, making it even more delicious the next day! Just be sure to cook the pasta separately if you plan to store it; adding it ahead of time can lead to a mushy texture.
How do I store leftover soup?
Storing leftover soup is easy. Place it in airtight containers and store it in the fridge for up to 3 days. If you want to keep it longer, consider freezing it for up to 3 months. Just remember to leave some space in the containers, as soup expands when frozen.
What are the best beans to use in this recipe?
For the best results, I recommend using dark red kidney beans and great northern beans, which create a delightful combination of flavors and textures. But feel free to experiment with other beans like cannellini or black beans for a twist!
For more tips on bean choices, visit America’s Test Kitchen.
Conclusion on Pasta e Fagioli Soup
Why You Need to Try This Cozy Recipe Now
Pasta e Fagioli Soup is the ultimate comfort food for chilly nights. With its hearty ingredients and rich flavors, it’s a meal that nourishes both body and soul. Make it tonight and enjoy the warm embrace of Italy right at your dinner table! Don't forget to check out more Italian recipes for your next culinary adventure.
Pasta e Fagioli Soup {Better than Olive Garden’s}
Equipment
- large pot
Ingredients
Main Ingredients
- 2 tablespoon olive oil divided
- 1 lb lean ground beef
- 1.5 cups chopped yellow onion
- 1 cup diced carrots (about 2 medium)
- 1 cup diced celery (about 3 stalks)
- 3 cloves garlic, minced (1 Tbsp)
- 3 cans tomato sauce (8 oz each)
- 2 cans low-sodium chicken broth (14.5 oz each)
- 0.5 cup water then more as desired
- 1 can diced tomatoes (15 oz)
- 2 teaspoon granulated sugar
- 1.5 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.75 teaspoon dried thyme
- 0.5 teaspoon dried marjoram
- Salt and freshly ground black pepper to taste
- 1 cup dry ditalini pasta
- 1 can dark red kidney beans (15 oz), drained and rinsed
- 1 can great northern beans (15 oz), drained and rinsed
- Finely shredded Romano or Parmesan cheese for serving
- 3 tablespoon minced fresh parsley
Instructions
Cooking Instructions
- Heat 1 tablespoon olive oil in a large pot over medium high heat, crumble in ground beef and cook, stirring occasionally until cooked through.
- Drain fat from beef then transfer beef to a plate, set aside. Heat remaining 1 tablespoon olive oil in same pot.
- Add onions, carrots, and celery and saute over medium-high heat until tender about 6 minutes, add garlic and saute 1 minute longer.
- Add chicken broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram and cooked beef then season with salt and pepper to taste.
- Bring to a boil then reduce heat to medium-low, cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 15 - 20 minutes.
- Meanwhile prepare ditalini pasta according to directions on package, cooking to al dente.
- Add cooked and drained pasta to soup along with kidney beans and great northern beans. Thin with a little more broth or water if desired.
- Allow to cook 1 minute longer. Stir in parsley, serve warm with grated Romano or Parmesan cheese.
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