Pasta Fagioli
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Pasta Fagioli
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 northern cannellini beans, not drained
- 1 tablespoon red wine vinegar
- 4 ounces dry pasta ditalini or other small pasta
- fresh parsley and parmesan cheese
Instructions
9 steps
- 1
As you chop your vegetables, think of the size of the noodles and chop in a roughly similar size.
- 2
In a soup pot add olive oil and onions sauté about 5 minutes until translucent and softened.
5 min - 3
Add garlic, ground turkey, smoked paprika, salt and pepper. Saute about 3 minutes.
3 min - 4
Stir in celery, carrots and rosemary, basil, thyme and marjoram for about 1 minute to combine.
1 min - 5
Add broth, tomatoes (break up a bit with a spoon if using whole tomatoes), and beans simmer 20 minutes.
20 min - 6
Add pasta, cook until tender about 8-12 minutes.
8 min - 7
Add red wine vinegar.
- 8
Adjust salt, pepper, and vinegar to taste. Add red pepper flakes or Aleppo for spicy goodness.
- 9
Top with Parmesan cheese.
Progress
0 / 9 steps
Nutrition
Per serving
Calories
346cal
Protein
22.3g
Carbs
38.3g
Fat
12.4g
Fiber
7.5g
Sugar
5.2g
Sodium
901mg
Saturated Fat
2.3g
