One Pot Healthy Pasta Fagioli

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We are now now in the middle of winter and our heater died. We don't get snow where I live but it does get down to freezing. While waiting for the HVAC repairman, my husband and I are doing different things to stay warm. We have a portable heater, lots of blankets/sweaters, and, of course, warm and cozy foods.

Pasta Fagioli is perfect for a heater-less home, one pot makes it easy and it's also pretty healthy! Packed with veggies, beans and pasta, it's very filling and warming! "Pasta Fagioli" literally translates to pasta and beans. Most recipes that I found don't have meat in them, but I wanted this soup to be more substantial. I wanted it to be a full meal with all the macros, so I added ground beef to mine. You could add ground turkey if you wanted to decrease the calories or add ground Italian sausage if you wanted to add more flavor.

Since this soup doesn't have any dairy, it actually freezes really well too! I made a huge batch and froze half of it.

One Pot Pasta Fagioli Recipe

This hearty and flavorful Pasta Fagioli is a cozy one-pot meal, perfect for chilly nights. With a balance of vegetables, beans, and pasta, it's both satisfying and versatile.

Ingredients

• 2 tbsp olive oil

• 1 lb ground beef (or substitute ground turkey for a lighter version or Italian sausage for more flavor)

• 1 medium sweet onion, roughly chopped

• 1 fennel bulb, roughly chopped

• 4 small to medium carrots, chopped

• 3 cloves garlic, minced

• 2 tbsp tomato paste

• 1 tbsp Trader Joe's Sofrito seasoning

• 1 tsp salt

• 1 tsp pepper

• 1 (14 oz) can fire-roasted diced tomatoes, with juices

• 3 (14 oz) cans cannellini beans (2 drained, 1 blended with its liquid)

• 1 sprig fresh rosemary

• 2 (32 oz) cartons vegetable stock

• 1 cup small dried pasta (such as ditalini or small shells)

• Pecorino Romano, for finishing

• Extra-virgin olive oil, for drizzling

• Red pepper flakes, for garnish (optional)

Instructions

1. Brown the Meat: Heat olive oil in a heavy-bottomed pot over medium heat. Add the ground beef and cook until browned, breaking it into small pieces. Remove with a slotted spoon and set aside.

2. Sauté the Vegetables: In the same pot, add the onion, fennel, and carrots. Sauté for about 10 minutes, stirring occasionally, until softened and fragrant.

3. Add Garlic and Seasonings: Stir in the minced garlic, tomato paste, Sofrito seasoning, salt, and pepper. Cook for 1 minute, allowing the flavors to bloom.

4. Incorporate Tomatoes and Beans: Add the fire-roasted tomatoes with their juices, the drained cannellini beans, and the blended beans. Stir to combine.

5. Add Broth and Simmer: Return the browned meat to the pot, then pour in the vegetable stock. Add the sprig of rosemary and bring the soup to a gentle simmer.

6. Cook the Pasta: Once simmering, add the dried pasta. Cover the pot and cook for about 10 minutes, or until the pasta is al dente. Stir occasionally to prevent sticking.

7. Serve: Remove the rosemary sprig. Ladle the soup into bowls and top with grated Pecorino Romano. Finish with a drizzle of high-quality olive oil and a sprinkle of red pepper flakes, if desired.

Tips:

• This soup thickens as it cools; add more stock or water when reheating if needed.

• For added depth, try sautéing the vegetables in the fat rendered from Italian sausage.

• Enjoy this comforting bowl of Pasta Fagioli with crusty bread or a simple side salad!