Pasta e Fagioli with Meatballs | The Lunch Box Series
Pasta e Fagioli with Meatballs
25 mins prepServes 4
Save this recipe so you can make it when you run out of dinner ideas! And then all the leftovers will make a great lunch the next day. This comforting soup features flavorful meatballs, two types of beans, ditalini pasta, and a rich tomato broth.
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.
