Description
Pasta Fagioli Soup Recipe (Barefoot Contessa Style) is a delightful and hearty dish perfect for family dinners or gatherings with friends. This comforting Italian-inspired soup combines lean ground beef, a variety of beans, and fresh vegetables, all simmered in a rich tomato broth. With its warm flavors and nutritious ingredients, this one-pot meal offers an easy solution for busy weeknights while delivering satisfying comfort in every bowl. Plus, it can be customized to suit your taste, making it a versatile choice for any occasion.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound lean ground beef
- 1 1/2 cups chopped yellow onion
- 1 cup diced carrots
- 1 cup diced celery
- 3 cloves garlic, minced
- 3 (8 oz) cans tomato sauce
- 2 (14.5 oz) cans low-sodium chicken broth
- 1/2 cup water (plus more as needed)
- 1 (15 oz) can 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 (15 oz) can dark red kidney beans, drained and rinsed
- 1 (15 oz) can great Northern beans, drained and rinsed
- 3 tablespoons fresh parsley, minced
Instructions
- In a large pot, heat 1 tablespoon olive oil over medium-high heat. Add lean ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if needed and transfer the beef to a plate.
- Add the remaining tablespoon olive oil to the same pot. Stir in chopped onions, diced carrots, and diced celery. Sauté for about 6 minutes until they soften. Then add minced garlic and cook for an additional minute.
- Stir in tomato sauce, diced tomatoes, chicken broth, water, sugar, along with all dried herbs. Return cooked beef to the pot. Season generously with salt and freshly ground black pepper. Bring this mixture to a boil before reducing heat to medium-low; cover and let it simmer for 15–20 minutes.
- While the soup simmers, cook ditalini pasta in a separate pot according to package instructions until just shy of al dente. Drain well and set aside.
- Add cooked pasta, dark red kidney beans, and great Northern beans into the soup mixture. Stir gently and let simmer for another 2 minutes. Adjust consistency with extra water if desired.
- Stir in minced parsley just before serving. Ladle hot soup into bowls and top each serving with grated Romano or Parmesan cheese. Enjoy this comforting dish warm!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: Approx. 1 cup (240g)
- Calories: 320
- Sugar: 7g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 50mg