Pasta Fagioli

AmateurKitchen's picture

Feb. 03, 2013

Pasta Fagioli translating to "pasta and beans" is a traditional Italian soup and a common peasant soup. We have since Americanized it by adding in beef or ham. This hearty soup is low in fat and can be switched to a gluten free dish by using gluten free pasta.


Olive oil 2 Tablespoon
Lean ground beef 1 Pound
Onion 1 , chop
Garlic 3 Clove (15 gm) , minced
Celery stalk 4 , chopped
Carrot 4 , peeled, chopped
Diced tomatoes 15 Ounce (1 can)
Beans 30 Ounce , rinsed, drained (2 cans, cannelloni, kidney, garbanzo, black; use any one or a combo)
Tomato sauce 15 Ounce
Low sodium beef stock 64 Ounce (48
Dried basil 1 Tablespoon
Chili powder 3 Tablespoon
Cayenne pepper To Taste (1/2
Salt & pepper To Taste
Ditalini 6 Ounce
Zucchini 3 , chopped
Parmesan cheese rind 15 Gram (1)
For garnish
Parmesan cheese 1 Tablespoon , grated



1. Season beef with salt and pepper.


2. Place a large pot over medium high flame and add olive oil and beef in it. Stir and cook until browned.

3. Turn the heat to medium high and throw onion, garlic, celery, and carrot in it. Saute for 5 minutes or until onion are translucent.

4. Throw basil, chili powder, cayenne pepper, and Parmesan cheese rind.

5. Add diced tomato, beans, tomato sauce, and beef stock. Give it a good stir. Bring it to a boil.

6. Reduce the heat and cook for about 15 minutes or until vegetables are tender.

7. Throw pasta into the pot and cook for about 8 minutes or until al dente.

8. Add zucchini and cook for another 3-4 minutes. Taste and season with salt, pepper, and chili powder if needed. Discard rind before serving.


9. Serve soup with grated Parmesan cheese and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 12

Nutrition Facts

Serving size

Calories 455Calories from Fat 72

 % Daily Value*

Total Fat 8 g12.3%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 265 mg11.04%

Total Carbohydrates 68 g22.7%

Dietary Fiber 15 g60%

Sugars 8 g

Protein 31 g62%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet