Ingredients with Measurements:
- 1 pound ground beef
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (28 ounces) diced tomatoes
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 4 cups beef broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces elbow macaroni
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot or Dutch oven, cook the ground beef over medium heat until browned, breaking it up into small pieces as it cooks.
2. Add the diced onion and minced garlic to the pot and cook until the onion is softened, about 5 minutes.
3. Add the diced tomatoes (with their juice), kidney beans, cannellini beans, beef broth, dried basil, dried oregano, salt, and black pepper to the pot. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes.
5. Add the elbow macaroni to the pot and stir to combine. Simmer for an additional 10-12 minutes, or until the pasta is cooked to your liking.
6. Remove the pot from the heat and stir in the grated Parmesan cheese and chopped fresh parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for browning the ground beef and cooking the onion and garlic
- Low heat for simmering the soup
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 404
- Fat: 13g
- Carbohydrates: 44g
- Fiber: 10g
- Protein: 28g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Diced tomatoes with Italian seasoning can be used instead of plain diced tomatoes.
- Chickpeas or navy beans can be used instead of kidney beans or cannellini beans.
- Vegetable broth can be used instead of beef broth.
Variations:
- Add chopped carrots, celery, or bell pepper to the soup for extra vegetables.
- Use a different type of pasta, such as small shells or rotini.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and tricks:
- To save time, use pre-minced garlic from a jar instead of fresh garlic.
- If the soup is too thick for your liking, add additional beef broth or water to thin it out.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in the microwave or on the stove until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a sprinkle of grated Parmesan cheese and a sprig of fresh parsley on top.
Garnishes:
- Grated Parmesan cheese and chopped fresh parsley
Pairings:
- Serve with a crusty bread or garlic bread.
Suggested side dishes:
- A simple green salad or roasted vegetables.
Troubleshooting advice:
- If the soup is too thick, add additional beef broth or water to thin it out.
- If the pasta is overcooked, reduce the cooking time by a few minutes next time.
Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Pasta fagioli is a traditional Italian soup made with pasta and beans.
Flavor profiles:
- This soup is savory, hearty, and comforting.
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
Related Categories
Cooking Method: N/A
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Region: Italian
Taste: Savory, Hearty, Comforting, Tangy, Herbaceous