Pasta Fagioli: Hearty Italian Pasta and Bean Soup

cannellini beans

🥗Healthier: navy beans

💰Cheaper: pinto beans

Navy beans are lower in calories, while pinto beans are often less expensive.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino

Nutritional yeast adds a cheesy flavor without dairy, while Pecorino is often more affordable.

Chop 1/4 onion.

Chop 1 tablespoon fresh thyme and 1 tablespoon oregano.

Slice 3 basil leaves into ribbons.

Chop parsley and 3 ribs of celery into bite-size pieces.

Chop 4 cloves of garlic.

In a Dutch oven, add 2 tablespoons of avocado oil.

Add chopped onions and sauté for about 1 minute until they start to soften.

Add 2 pounds of ground beef and 1 pound of ground mild Italian sausage, breaking it up and browning it well.

Drain any fat after browning the meat.

Add 4 cloves of minced garlic using a garlic press.

Add 3 stalks of chopped celery and 16 oz of frozen crinkle carrots.

Add 1 tablespoon thyme, 1 tablespoon oregano, 3 basil leaves, and 1 tablespoon sugar to balance acidity.

Stir well to combine, then add 1 can of petite diced tomatoes, 1 can of tomato sauce, and 3 tablespoons of tomato paste.

Pour in 6 cups of beef broth, seasoning with salt and pepper to taste.

Bring to a simmer, cover, and cook for 10 minutes.

After 10 minutes, add 1 pound of Ditalini pasta, 1 can of drained and rinsed red kidney beans, and 1 can of drained and rinsed great northern beans.

Stir and bring back to a simmer, cover, and cook for about 12 minutes.

Finish with a sprinkle of grated Parmesan cheese and chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens