Pasta Fagioli Soup

17 60 216
Ingredients Minutes Calories
Prep Cook Servings
10 min 50 min 16
Pasta Fagioli Soup
Health Highlights


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


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 216
Calories from fat 81
Calories from saturated fat 29.3
Total Fat 9.0 g
Saturated Fat 3.3 g
Trans Fat 0.2 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 4.3 g
Cholesterol 19.5 mg
Sodium 595 mg
Potassium 456 mg
Total Carbohydrate 24.5 g
Dietary Fiber 5.0 g
Sugars 2.4 g
Protein 11.8 g

Dietary servings

Per Portion

Grain 0.5
Meat 0.3
Meat Alternative 0.3
Vegetables 1.3

Energy sources


Meal Type(s)