Recipes Pasta E Fagioli (Entree, Holidays)

Number of Servings
    • 1 lb. lean ground beef
    • 2 tsp. olive oil
    • 2 large onions, chopped
    • 2 c. diced carrots
    • 2 c. diced celery
    • 3 c. diced zucchini
    • 6 c. water
    • 1/2 c. granulated beef bouillon
    • 2 tsp. dried oregano
    • 1 tsp. black pepper
    • 3 tbsp. parsley
    • 2 tsp. hot pepper sauce
    • 6 c. chunky pasta sauce
    • 1 15 oz. can red kidney beans, drained and rinsed
    • 1 19 oz. can white kidney beans, drained and rinsed
    • 2 c. cooked macaroni or small pasta shells



In preheated soup pot, brown ground beef with olive oil over medium-high heat, stirring constantly to break up. Add onion, carrots, celery and zucchini; sauté 10 minutes more and reduce heat to simmer. Dissolve beef bouillon in small bowl with 1 cup hot water; stir in oregano, black pepper, parsley and hot pepper sauce. Add mixture to beef; stir in pasta sauce. Simmer 10 minutes; stir in remaining 5 cups water (or enough to reach desired consistency). Stir and simmer 30 minutes more. Add beans and pasta just prior to serving.

Nutrition Information

205 Calories; 7g Fat (30% calories from fat); 3g Saturated Fat; 3g Monounsaturated Fat; 1g Polyunsaturated Fat;12g Protein; 24g Carbohydrate; 5g Dietary Fiber; 21mg Cholesterol; 104mg Sodium