Ingredients for Pasta Fagioli
Pasta e fagioli translates to “pasta and beans” so at the base of the soup you’ll find two cans of white beans and some protein pasta.
To beef things up even further, I added a pound of lean ground beef. This adds an extra layer of heartiness and more protein. And speaking of more protein, use chicken or beef bone broth if you have it on hand.
To save time, I used a bag of frozen mirepoix (diced onion, celery, and carrots), a jar of marinara, and a couple tablespoons of chopped Calabrian chili peppers.
And to skip the simmering with a parmesan rind, I opted for a tablespoon of fish sauce at the end. Feel free to use the parmesan rind or use something like Worcestershire sauce or other umami-boosting ingredient.
Other than some chopped kale or spinach, that’s everything!
Protein pasta note: The recipe only calls for 8 ounces of pasta (not the whole 12-ounce box). I recommend picking up two boxes and making my cheesy Italian chicken soup and/or pesto chicken soup as well. All three recipes call for 8 ounces of Brami cubetti pasta.
Making the Soup
Brown the ground beef, add the veggies and cook until they soften, then add everything else but the kale and fish sauce.
Cover and cook for about 12 minutes over medium heat, stirring halfway through.
Add the kale and fish sauce, reduce the heat to low, and simmer for about 5 minutes until the kale wilts. That’s it, you’re done!
Salt and pepper to taste then get your bowls ready. I like to add fresh parmesan on top so keep that in mind when adding salt.
I would also serve some type of crusty bread or toasted/grilled sourdough alongside the soup, if you have the calories to spare.
The recipe makes 6 GIANT servings with 510 calories each, but you’re welcome to reduce the serving sizes to stretch the soup further. In my experience, Brami protein pasta reheats way better than most protein pasta options and works well in leftovers.
High Protein Pasta Fagioli
Ingredients
- 1 Tablespoon Olive Oil
- 16 oz Lean Ground Beef, 93/7
- 10 oz bag Frozen Mirepoix, or about 2/3 cup each of diced onion, celery, and carrots
- 1 teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- 2 Tablespoons Chopped Calabrian Chili Peppers, optional
- 8 oz Protein Pasta, I used Brami cubetti
- 2 cans (15 oz each) Cannellini Beans, drained
- 4 cups Chicken Bone Broth*
- 25 oz jar (about 3 cups) Marinara
- 4 oz Chopped Kale
- 1 Tablespoon Fish Sauce
- Lemons and Parmesan, for serving
Instructions
- Heat the olive oil in a Dutch oven or large pot over medium heat before adding the ground beef. Cook on one side for 2-3 minutes until nicely browned before breaking apart with a spatula.
- Add the frozen mirepoix and salt. Cook for another 5-6 minutes until the beef is fully cooked and the veggies have softened.
- Add some of the broth to deglaze the pot, if needed. Then add the remaining broth, beans, Calabrian chili peppers, pasta, and marinara. Stir together, cover the pot, and cook for 10-12 minutes, stirring halfway through, until the pasta is al dente.
- Reduce the heat to low and add the chopped kale. Cover and cook another 5 minutes or so until the kale wilts. Stir in the fish sauce and salt to taste before serving.
