Pasta Fagioli

prep time

30 minutes

cook time

45 minutes

servings

4
This Italian classic combines warm broth, lean beef, fresh herbs and other favorite fresh ingredients to create a hearty, heartwarming soup. Add Parmesan cheese and serve with crusty bread.

ingredients

2 tablespoons extra virgin olive oil
1 pound lean ground beef
Salt and black pepper to taste
3 garlic cloves, minced
1 small onion, chopped
2 ribs celery, chopped
1/4 cup red wine
1/4 cup chopped fresh basil
2 bay leaf
1 (28 ounce) can Tuttorosso® Crushed Tomatoes with basil
1 (14.5 ounce) can beef broth
1 cup ditalini, cooked and drained
1 (15 ounce) can cannellini beans
1/2 cup grated Parmesan cheese

instructions

  • In large skillet, heat oil over medium heat. Add ground beef and saute until browned. Season with salt and black pepper.
  • Add garlic, onion and celery, cook until soft. Add cooking wine and scrape bottom of skillet to deglaze and get all of the brown bits. Add basil and bay leaves, stir to combine.
  • Add crushed tomatoes with basil and beef broth; stir and simmer for 30 minutes.
  • Remove bay leaves. Add pasta, beans along with their liquid and cheese; stir to combine. Season with additional salt and black pepper if needed.

nutrition

  • Calories:
    330
    |
  • Fats:
    7.0
    g
    |
  • Trans Fats:
    0
    g
    |
  • Cholesterol:
    45
    mg
    |
  • Sodium:
    1300
    mg
    |
  • Carbohydrate:
    40
    g
    |
  • Fiber:
    8
    g
    |
  • Protein:
    25
    g
    |
  • Vitamin A:
    15
    %
    |
  • Vitamin C:
    15
    %
    |
  • Calcium:
    15
    %
    |
  • Iron:
    36
    %

  • T_PstaFagioli

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