Pasta e Fagioli is a deliciously rustic soup perfect for anytime of the year and packed with protein, fresh vegetables, tender pasta and beans making it hearty and filling. Very easy to make, freezer friendly and also family friendly.
Ingredients
2 tablespoons olive oil , divided
1 pound ground lean ground beef/turkey/chicken
1 medium white onion , chopped
1 cup carrots , diced (about 3)
1 cup celery , diced (about 3)
4 cloves garlic , minced
1 (24) ounce can tomato sauce
1 (24) ounce can diced tomatoes
4 cups chicken broth
1 tablespoon homemade italian seasoning
1/2 teaspoon dried marjoram
1 (15) ounce can light red kidney beans , drained and rinsed
1 (15) ounce can great northern beans , drained and rinsed
2 cups wide egg noodles , cooked to al dente
2 tablespoons fresh lemon juice
kosher salt & freshly ground pepper
parmesan cheese & parsley for garnish
Directions
Heat 1 tablespoon of the olive oil in a large Dutch oven over medium heat.
Brown the meat, breaking up as it cooks. Drain and set aside.
Heat the remaining 1 tablespoon oil in the Dutch oven, adding the onion, carrots and celery, cooking for about 4 minutes until just soft. Add the garlic, cooking an additional 1 minute.
Add the tomato sauce, diced tomatoes (with juice), broth, Italian seasoning, marjoram and cooked beef. Allow to simmer on low for 15 minutes.
Add the drained and rinsed beans, cooked egg noodles and lemon juice, stirring to combine and heating for 5 minutes.
Season with the salt and pepper.
Ladle into bowls, topping with the Parmesan cheese and chopped parsley, as desired.
If you’ve tried this recipe, come back and let us know how it was in the comments or ratings!
