Pasta e Fagioli Soup
Pasta e Fagioli soup is no-fuss recipe that makes a hearty and comforting weeknight meal.
Servings 6
Calories 597kcal
Ingredients
- 1 cup ditalini pasta
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 celery stalks diced
- 1 large carrot diced
- 1/2 pound ground Italian sausage
- 1/2 pound ground beef
- 4 garlic cloves minced
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 cups chicken stock
- 1 20oz can tomato sauce
- 1 14 oz can diced tomatoes
- 1 cup dry red wine
- 1 tablespoon granulated sugar
- 2 teaspoons dried Italian herbs
- 1 15 oz can red kidney beans, drained and rinsed
- 1 15oz can Great Northern Beans, drained and rinsed
- 1/2 cup parmesan cheese
- 1 tablespoon fresh chopped basil
Instructions
- In a medium pot with boiling water cook pasta to al dente according to the pkg directions. Drain and set aside.
- In a large pot add olive oil, onion, celery and carrots and cook for 2-3 minutes.
- Add in sausage and ground beef and cook until browned about 3-5 minutes. Drain excess fat.
- Add in garlic, red pepper, salt, black pepper, stir and cook 30 seconds.
- Add in chicken stock, tomato sauce, diced tomatoes, red wine, sugar and dried herbs. Stir and simmer 10-15 minutes.
- Add in beans, cooked pasta, parmesan cheese and fresh basil.
- Serve immediately!
Video
Notes
No alcohol- Just add chicken stock instead
Nutrition
Serving: 1g | Calories: 597kcal | Carbohydrates: 48g | Protein: 35g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 17g | Cholesterol: 67mg | Sodium: 1884mg | Fiber: 10g | Sugar: 14g
