Pasta Fagioli
Yields: 6-8 servings
Prep time: 20 minutes
Cook time: 30-40 minutes
Ingredients:
3 tablespoons olive oil
1 onion, chopped
4 garlic cloves, roughly chopped
12 ounces ground turkey, ground beef, ground lamb, or plant-based substitute
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon smoked paprika
2 celery stalks, chopped small
1 cup carrots, chopped small
1 tablespoon fresh rosemary, minced
1 teaspoon each dried basil, thyme, and marjoram
4 cups chicken broth
15 oz tomatoes, whole or crushed
15 ounces (1 1/2 cups) northern cannellini beans, not drained
1 tablespoon red wine vinegar
4 ounces dry pasta (1 heaping cup)- ditalini or other small pasta
Parmesan cheese for topping
Red pepper flakes or Aleppo pepper for spice (optional)
Instructions:
Prep Vegetables:
As you chop your vegetables, think of the size of the noodles and chop in a roughly similar size.
Sauté Aromatics:
In a soup pot, add olive oil and onions; sauté about 5 minutes until translucent and softened.
Brown Meat:
Add garlic, ground turkey, smoked paprika, salt, and pepper.
Sauté about 3 minutes.
Add Vegetables and Herbs:
Stir in celery, carrots, and rosemary, basil, thyme, and marjoram for about 1 minute to combine.
Simmer Soup:
Add broth, tomatoes (break up a bit with a spoon if using whole tomatoes), and beans.
Simmer for 20 minutes.
Cook Pasta:
Add pasta; cook until tender, about 8-12 minutes.
Finish Soup:
Add red wine vinegar.
Adjust salt, pepper, and vinegar to taste.
Add red pepper flakes or Aleppo for spicy goodness (optional).
Serve:
Top with Parmesan cheese.
Notes:
Add parmesan rind to the simmering broth for a richer flavor.
If you are planning on leftovers, consider cooking the pasta separately and just adding it to the portions you are serving.
Nutrition:
Serving Size: 1 1/4 cup
Calories: 346
Sugar: 5.2 g
Sodium: 901 mg
Fat: 12.4 g
Saturated Fat: 2.3 g
Carbohydrates: 38.3 g
Fiber: 7.5 g
Protein: 22.3 g
Cholesterol: 39.1 mg
Tips and Variations:
Meat Options:
The recipe lists several meat options, which is great. You could also use Italian sausage (sweet or hot) with the casings removed.
Bean Options:
While cannellini beans are traditional, you could also use kidney beans or Great Northern beans.
Broth Options:
Vegetable broth can be used instead of chicken broth for a vegetarian version.
Herb Variations:
Fresh oregano can be used in addition to or instead of the dried herbs.
Tomato Options:
Diced tomatoes can be used instead of whole or crushed.
Pasta Cooking:
Cooking the pasta separately for leftovers is a great tip, as pasta can absorb a lot of liquid and become mushy when stored in the soup.
Texture:
For a thicker soup, you can mash some of the beans against the side of the pot.
Spice Level:
Adjust the amount of red pepper flakes or Aleppo pepper to your preference.
Serving Suggestions:
Serve with crusty bread for dipping.
Cheese Options:
Pecorino Romano cheese can be used instead of Parmesan.
Vegetable Additions:
You could add other vegetables like zucchini, spinach, or kale to the soup.
This is a well-written and easy-to-follow recipe for Pasta Fagioli! It provides clear instructions and helpful tips for a delicious and satisfying soup.