This healthy and hearty pasta fagioli recipe is so amazingly simple and easy to make and tastes amazing! Its flavor is unmatched and you can feel good about your diet choices with this meal. I love making a big pot and having left overs for my meals for a couple days. its an easy way to meal plan.
Brown the beff in a large pot(I like to use my cast iron enamel dutch oven)
Drain the fat and add the onion, celery, garlic, and carrots. Let is sautee for about 10 minutes
Add all the remaining ingredients except the pasta and the vinegar and let it cook for about 30 minutes or until the carrots are tender.
You can either choose to add the pasta dry into the soup to cook next, but keep in mind that the pasta will soak up some of the liquid so you may need to add a bit more stock.
You can also cook the pasta separate until it is al dente and then add it to the soup. I have done it both ways and it has come out great. It is more convenient and less pots to clean if you add the pasta directly to the soup.
At the end, add the white vinegar and cook for another minute and then turn off.
The vinegar will add that zip that pasta fagioli is known for.
This soup is so flavorful and it is a great healthy option as well. I always feel satisfied when I eat this, and never feel like Ive been on a diet.
I like to top mine with fresh or grated parmesan cheese and its perfect with my homemade french bread as well!