Description
A hearty and comforting Pasta e Fagioli recipe, a classic Italian soup featuring a savory combination of ground beef, beans, vegetables, herbs, and pasta, all simmered to perfection in a flavorful broth.
Ingredients
Scale
For the Pasta e Fagioli:
- 1 tablespoon olive oil
- 1/2 pound ground beef
- 1 small onion (diced)
- 2 carrots (peeled and diced)
- 2 celery stalks (diced)
- 3 cloves garlic (minced)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon thyme
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and pepper to taste
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can tomato sauce
- 4 cups beef broth
- 1 (15-ounce) can red kidney beans (drained and rinsed)
- 1 (15-ounce) can cannellini beans (drained and rinsed)
- 1 cup ditalini pasta (uncooked)
- 1/4 cup chopped fresh parsley
Instructions
- Heat olive oil and brown the beef: Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks. Drain any excess fat.
- Saute vegetables and seasonings: Add diced onion, carrots, celery, and garlic. Cook until vegetables are softened. Stir in oregano, basil, thyme, red pepper flakes, salt, and pepper.
- Add tomatoes, broth, and simmer: Pour in diced tomatoes, tomato sauce, and beef broth. Bring to a boil, then simmer for 15 minutes.
- Combine beans, pasta, and finish: Stir in kidney beans, cannellini beans, and ditalini pasta. Simmer until the pasta is tender. Adjust seasoning. Stir in parsley before serving.
Notes
- For a vegetarian version, omit the ground beef and use vegetable broth.
- The soup thickens as it sits—add extra broth or water when reheating if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 380
- Sugar: 7g
- Sodium: 980mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 21g
- Cholesterol: 30mg
