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Pasta e Fagioli Soup

 
Pasta e Fagioli Soup
Image ©
 
One serving costs about $2.6 One serving costs about $2.6

$2.60 per serving

1 people like this recipe

1 likes

This recipe is ready in 50 minutes

Ready in 50 minutes

6 fall,winter lunch,soup,main course,main dish,dinner mediterranean,european,italian
spoonacular Score:84%

Spoonacular Score: 84%

 

You can never have too many main course recipes, so give Pastan e Fagioli Soup a try. One serving contains 432 calories, 35g of protein, and 11g of fat. For $2.6 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. This recipe serves 6. This recipe is typical of Mediterranean cuisine. 1 person found this recipe to be tasty and satisfying. This recipe from Cooking Classy requires kidney beans, garlic, onion, and canned tomatoes. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes around 50 minutes. Taking all factors into account, this recipe earns a spoonacular score of 79%, which is good. Similar recipes are 30-Minute Pastan and Kidney Bean Soup (Pastan e Fagioli), Pastan e Fagioli Soup (Italian Pastan and Bean Soup), and Pastan e Fagioli (Italian Pasta & Bean Soup).

Ingredients

Servings:
2 Tbsps
2 Tbsps olive oil
olive oil
1 lb
1 lb lean ground beef
lean ground beef
1.5 cups
1.5 cups yellow onion
yellow onion
1 cup
1 cup diced carrots
diced carrots
1 cup
1 cup diced celery
diced celery
1 Tbsp
1 Tbsp garlic
garlic
24 oz
24 oz canned tomato sauce
canned tomato sauce
29 oz
29 oz canned beef broth
canned beef broth
0.5 cups
0.5 cups water
water
15 oz
15 oz diced canned tomatoes
diced canned tomatoes
2 tsps
2 tsps granulated sugar
granulated sugar
1.5 tsps
1.5 tsps dried basil
dried basil
1 tsp
1 tsp dried oregano
dried oregano
0.75 tsps
0.75 tsps dried thyme
dried thyme
0.5 tsps
0.5 tsps dried marjoram
dried marjoram
some
some black salt and pepper
black salt and pepper
1
1  dry ditalini pasta
dry ditalini pasta
15 oz
15 oz canned dark red kidney beans
canned dark red kidney beans
15 oz
15 oz canned great northern beans
canned great northern beans
some
some shredded parmesan cheese
shredded parmesan cheese
3 Tbsps
3 Tbsps fresh parsley
fresh parsley
2 Tbsps olive oil
2 Tbsps
olive oil
1 lb lean ground beef
1 lb
lean ground beef
1.5 cups yellow onion
1.5 cups
yellow onion
1 cup diced carrots
1 cup
diced carrots
1 cup diced celery
1 cup
diced celery
1 Tbsp garlic
1 Tbsp
garlic
24 oz canned tomato sauce
24 oz
canned tomato sauce
29 oz canned beef broth
29 oz
canned beef broth
0.5 cups water
0.5 cups
water
15 oz diced canned tomatoes
15 oz
diced canned tomatoes
2 tsps granulated sugar
2 tsps
granulated sugar
1.5 tsps dried basil
1.5 tsps
dried basil
1 tsp dried oregano
1 tsp
dried oregano
0.75 tsps dried thyme
0.75 tsps
dried thyme
0.5 tsps dried marjoram
0.5 tsps
dried marjoram
some black salt and pepper
some
black salt and pepper
1  dry ditalini pasta
1
dry ditalini pasta
15 oz canned dark red kidney beans
15 oz
canned dark red kidney beans
15 oz canned great northern beans
15 oz
canned great northern beans
some shredded parmesan cheese
some
shredded parmesan cheese
3 Tbsps fresh parsley
3 Tbsps
fresh parsley

Equipment

pot
pot
pot
pot


Instructions

Read the detailed instructions on Cooking Classy

Price Breakdown

Cost per Serving: $2.82
Ingredient
2 Tbsps olive oil
1 pound lean ground beef
1.5 cups yellow onion
1 cup diced carrots
1 cup diced celery
1 Tbsp garlic
24 ounces canned tomato sauce
29 ounces canned beef broth
15 ounces diced canned tomatoes
2 teaspoons granulated sugar
1.5 teaspoons dried basil
1 teaspoon dried oregano
¾ teaspoons dried thyme
½ teaspoons dried marjoram
15 ounces canned dark red kidney beans
15 ounces canned great northern beans
some shredded parmesan cheese
3 Tbsps fresh parsley
Price
$0.33
$6.54
$0.53
$0.22
$0.38
$0.18
$2.67
$1.95
$0.91
$0.01
$0.09
$0.05
$0.12
$0.02
$0.76
$1.06
$0.63
$0.45
$16.91

Tips

Health Tips

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

  • You can choose lean ground beef or switch to ground turkey or ground bison if you prefer less fatty meat.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • get more health tips

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

  • The price of ground beef is going up. Beans and lentils, on the other hand, are both cheap and filling. Depending on the recipe, you might be able to add beans or lentils to stretch out your beef.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If parmesan plays a big role in the flavor of your dish (or if you're a serious foodie or serious about avoiding additivies) it might be worth your time to track down "true" parmesan, Parmigiano Reggiano.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • get more cooking tips

Green Tips

  • Beans freeze well, so don't throw out your leftovers!

  • Choose organic, grassfed beef whenever possible. If you're worried about your grocery budget, try eating a few vegetarian meals so you can afford better meat!

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

  • According to the Environmental Working Group (EWG), celery is one of the worst vegetables in term of pesticide residue. If you're trying to reduce pesticide residue in your diet, be sure to buy organic celery.

  • get more green tips
Disclaimer

Nutritional Information

Quickview
432 Calories
34g Protein
11g Total Fat
51g Carbs
45% Health Score
Limit These
Calories
432
22%

Fat
11g
17%

  Saturated Fat
3g
22%

Carbohydrates
51g
17%

  Sugar
12g
14%

Cholesterol
50mg
17%

Sodium
1396mg
61%

Get Enough Of These
Protein
34g
69%

Vitamin A
4495IU
90%

Vitamin K
61µg
59%

Fiber
13g
54%

Manganese
1mg
53%

Folate
200µg
50%

Phosphorus
479mg
48%

Potassium
1652mg
47%

Iron
8mg
45%

Vitamin B3
8mg
42%

Vitamin B6
0.8mg
40%

Zinc
5mg
39%

Magnesium
134mg
34%

Copper
0.66mg
33%

Vitamin B12
1µg
31%

Vitamin C
24mg
29%

Selenium
20µg
29%

Vitamin B1
0.37mg
25%

Vitamin E
3mg
25%

Vitamin B2
0.4mg
24%

Calcium
209mg
21%

Vitamin B5
1mg
16%

covered percent of daily need

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