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Delicious bowl of homemade Pasta Fagioli with beans and pasta

Pasta and Beans

A comforting and hearty dish combining pasta and beans with fresh vegetables, perfect for family meals.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef (15% fat) Adds richness; substitute with lean turkey or a plant-based alternative for a lighter option.
  • 1 large sweet onion (diced) Provides a base of flavor; shallots can be a delicious alternative.
  • 2 medium carrots (sliced) Offers sweetness and color; feel free to use parsnips for a twist.
  • 1 large red bell pepper (diced) Contributes crunch and vibrant color; green or yellow peppers work too!
  • 2 sticks celery (chopped) Adds that quintessential savory flavor; fennel can provide a unique twist.
  • 5-6 cloves garlic (minced) An essential flavor booster; use garlic powder if in a pinch, but fresh is best.
  • 1 piece Parmesan rind Infuses rich umami flavor; skip it for a vegan version or use nutritional yeast to mimic flavor.
  • 15 ounces crushed tomatoes The heart of the soup; if you have fresh tomatoes, feel free to use them instead.
  • 6 cups broth or stock Enriches the whole dish; vegetable broth can easily be a wholesome substitute.
  • 2 teaspoons dried basil Brings earthy notes; fresh basil would elevate the dish even more.
  • 2 teaspoons Italian seasoning A blend of flavors synonymous with Italian cuisine; make your own mix!
  • 1 teaspoon Kosher salt (or to taste) Enhances overall flavor; adjust to your preference.
  • 15 ounces cannellini beans (rinsed and drained) Provides protein and creaminess; swap with chickpeas or kidney beans as desired.
  • 1 cup small-cut pasta or protein pasta Serves as the heart of the dish; gluten-free pasta can cater to dietary needs.
  • to taste Shredded Parmesan cheese or chopped fresh parsley (to serve) Final touches for presentation; both add a burst of flavor.

Method
 

Cooking Steps
  1. In a Dutch oven over medium heat, cook the ground beef until it’s no longer pink.
  2. Add in the diced onion, sliced carrots, diced bell pepper, chopped celery, and minced garlic. Stir frequently for 6-8 minutes until the vegetables soften.
  3. Toss in the Parmesan rind, crushed tomatoes, and broth. Add dried basil, Italian seasoning, and salt. Bring this delightful concoction to a boil, then reduce heat and let it simmer for 15 minutes.
  4. Stir in the rinsed cannellini beans and pasta. Allow it to simmer for about 10 more minutes until the pasta reaches an al dente texture.
  5. Serve warm, garnished with shredded Parmesan cheese or freshly chopped parsley.

Notes

Common Mistakes: Skipping the sauté, overcooking the pasta, using too much salt. Pro Tips: Use high-quality beef for richer flavor, enhance leftovers by adding more stock, consider adding vinegar or lemon juice before serving.