Pasta E Fagioli With Meatballs
Servingsservings
Prep timeminutes
Cooking timeminutes
Calorieskcal
Ingredients
- Soup
2 tablespoons olive oil
1 onion, finely chopped
2 carrots, diced or grated
3 cloves garlic, minced
1 can (15 oz) cannellini beans, drained and rinsed
1 can (15 oz) red kidney beans, drained and rinsed
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
1 cup ditalini pasta or small pasta of your choice
Fresh parsley, chopped (for garnish)
Grated Parmesan cheese (for serving)
- Meatballs
1/2 pound ground beef
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 clove garlic, minced
1egg
Salt and pepper to taste
Directions
- Preheat your oven to 375°F (190°C).
- In a bowl, combine all the meatball ingredients and form small meatballs.
- Place the meatballs on a baking sheet lined with parchment paper and bake in the preheated oven for about 15-20 minutes or until cooked through.
- In a large pot, heat olive oil over medium heat. Add chopped onions and carrots. Season with salt & pepper. Cook until the vegetables are softened.
- Add minced garlic and cook for another minute until fragrant.
- Add tomato paste, dried oregano, basil, salt, and pepper and stir for a few seconds
- Pour in the vegetable or chicken broth, cannellini beans, and red kidney beans.
- Bring the soup to a simmer.
- Once simmering, add the ditalini pasta and cooked meatballs. Continue cooking until the pasta is al dente. This is about 1 minute less than the package instructions.
- Taste and adjust the seasoning if needed. If the soup is too thick, you can add more broth.
- Remove the pot from heat and serve the Pasta e Fagioli with meatballs hot, garnished with chopped fresh parsley, grated Parmesan cheese and warm bread.
