Pasta Fagioli Soup

17 60 232
Ingredients Minutes Calories
Prep Cook Servings
10 min 50 min 16
Pasta Fagioli Soup
Health Rating

Ingredients


1 tbsp Extra virgin olive oil
3 medium Carrots
3 medium stalk(s) Celery (chopped)
1 medium White onion (chopped)
3 clove(s) Garlic (chopped)
1 tsp Oregano, dried
1 tbsp, ground Basil, dried
1/2 tsp, ground Thyme, dried
454 gm Beef, ground
1/2 tsp Salt
1 tbsp Tomato paste, canned
1 can(s) (15oz) Tomato sauce, canned
1 can(s) (14oz) Diced tomatoes, canned
3 cup Beef broth (stock)
1 can(s) (15 oz) Red kidney beans, canned, drained (drained and rinsed)
1 can (15oz) White kidney beans, canned (drained and rinsed)
4 cup elbows Pasta, macaroni, elbow, cooked

Instructions


In a 6 quart or larger dutch oven heat up the olive oil. Add carrots, celery, onion, garlic, and cook until onions are translucent. Stir in the oregano, basil, and thyme. Cook for another 1-2 minutes or until the spices are fragrant. Stir in the tomato paste. Add the ground beef to the onion mixture and sprinkle with salt. Cook until beef is browned. Break up into small pieces as it cooks. Stir in the tomato sauce, diced tomatoes, beef broth, red kidney beans, and white kidney beans. Bring to a boil then simmer for 45 minutes to an hour or until carrots and celery are soft. Add more beef broth if the soup gets too thick. Serve with cooked pasta.

Nutrition Facts

Per Portion

Calories 232
Calories from fat 80
Calories from saturated fat 29.3
Total Fat 8.9 g
Saturated Fat 3.3 g
Trans Fat 0.2 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 4.1 g
Cholesterol 18.8 mg
Sodium 581 mg
Potassium 496 mg
Total Carbohydrate 26.2 g
Dietary Fiber 3.8 g
Sugars 3.1 g
Protein 11.8 g

Dietary servings

Per Portion


Grain 0.5
Meat 0.3
Meat Alternative 0.3
Vegetables 1.3

Energy sources


Pygal45%466.7470009883816181.770475461237534%318.2613693212959257.357068419855820%327.6636359396433124.5658641215652745%34%20%CarbohydratesFatProtein
Recipe from:
Soup