Description
Pasta e Fagioli with Beef Stock is a comforting Italian soup that melds tender pasta, creamy cannellini beans, and vibrant vegetables in a rich beef broth.
Ingredients
Scale
- 4 cups beef stock
- 1 can (15 oz) cannellini beans, drained
- 1 cup ditalini pasta
- 2 medium carrots, diced
- 2 stalks celery, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Grated Parmesan cheese (optional)
Instructions
- Chop onions, carrots, and celery into small pieces.
- In a large pot over medium heat, add olive oil. Sauté the onion, carrots, and celery until softened (about 5 minutes).
- Add minced garlic and sauté for another minute until fragrant.
- Pour in the beef stock and bring to a gentle boil. Reduce heat to simmer.
- Stir in cannellini beans and pasta; cook until al dente according to package instructions (about 8 minutes).
- Season with Italian seasoning, salt, and pepper to taste. Serve hot with grated Parmesan if desired.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 20mg
Keywords: Pasta Fagioli, Italian soup, beef broth, comfort food