One-Pot Beef Pasta E Fagioli One-Pot Beef Pasta E Fagioli

Photography: Maya Visnyei | Food styling: Claire Stubbs | Prop styling: Geary House

This hearty Italian one-pot wonder is what dreams are made of.

  • Total time 35 minutes
  • Portion size 6 servings

Ingredients

Method

In large pot, heat oil over medium heat; cook onion, carrot, celery, salt and pepper, stirring occasionally, until softened, about 6 minutes. Add garlic, oregano, thyme and bay leaf; cook for 2 minutes. Push mixture to edge of pot. Add beef to centre; cook, breaking up with wooden spoon, until browned, about 3 minutes. Stir in tomato paste; cook for 1 minute. Add broth, tomatoes and 1 cup water. Increase heat to medium-high; bring to boil. Stir in pasta. Reduce heat to medium-low; cook until pasta is al dente, 6 to 7 minutes. Add beans and parsley. Discard bay leaf. Divide among bowls; sprinkle with Parmesan (if using).

Test Kitchen Tip: Pasta will continue to soften and absorb liquid in any soup. If not eating right away, cook the Italpasta Tubetti separately and add it to the soup before reheating.

Nutritional facts PER SERVING: about

  • Fibre 8 g
  • Sodium 803 mg
  • Sugars 8 g
  • Protein 23 g
  • Calories 401
  • Total fat 15 g
  • Potassium 970 mg
  • Cholesterol 46 mg
  • Saturated fat 5 g
  • Total carbohydrate 42 g

%RDI

  • Iron 28
  • Folate 33
  • Calcium 11
  • Vitamin A 40
  • Vitamin C 42
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Lunch & Dinner

One-Pot Beef Pasta E Fagioli

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