High Protein Pasta Fagioli
A spin on pasta and beans made with protein pasta, lean ground beef, and shortcut ingredients like frozen diced veggies and marinara. No veggie prep or knife work required!
Servings: 6 Servings
Calories: 510kcal
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.
Notes
*If you like a really brothy soup, you may want to add an extra two cups of broth or cooking liquid.
8 smaller servings (385g or about 1 2/3 cup) have around 385 calories, 30g protein, 43g carbs, 11g fat, and 10g fiber each.
Nutrition
Serving: 510g (about 2 1/4 cup) | Calories: 510kcal | Carbohydrates: 58g | Protein: 41g | Fat: 14g | Fiber: 13g