Pasta e Fagioli Soup

This Pasta e Fagioli Soup is thick, hearty and loaded with ground beef, two kinds of beans, tender little ditalini and plenty of vegetables in a rich, beefy tomato broth.

PASTA E FAGIOLI SOUP

Pasta e fagioli simply means “pasta and beans” in Italian. It started as a humble peasant soup, and every family has its own version. Mine uses beef broth and tomato sauce instead of a thin vegetable broth, so it eats more like a stew than a soup. Serve it with warm bread and you have dinner.

Why You’ll Love This Pasta e Fagioli

• One pot. The meat, vegetables, broth and pasta all cook in the same pot.
• Hearty enough for dinner. Ground beef and two kinds of beans make it a full meal.
• Pantry friendly. Most of the ingredients are cans and dried herbs you probably already have.
• Freezer friendly. Freeze the soup without the pasta and you have an easy dinner later.

Ingredients You’ll Need

• Ground beef: Lean ground beef keeps the soup from getting greasy. Italian sausage works too.
• Onion, carrots and celery: A mix of these makes the classic flavor base.
• Garlic: Four cloves, because this soup can handle it.
• Beans: Red kidney beans and Great Northern beans, drained and rinsed.
• Beef broth: Gives the soup its rich, savory flavor.
• Tomato sauce, diced tomatoes, and tomato paste: Two cans of sauce for body, one can of diced tomatoes for texture. The tomato paste gives it depth.
• Dried herbs: Basil, oregano and thyme.
• Ditalini pasta: These tiny tubes are the classic choice. Small elbows or small shells work too.
• Parmesan: For serving.

How to Make Pasta e Fagioli Soup

1. Brown the beef. Cook the ground beef in a large pot or Dutch oven until no pink remains, then drain the fat. Set aside.
2. Soften the vegetables. Add the oil, onion, carrots and celery and cook until they start to soften. Stir in the garlic and tomato paste for the last 30 seconds.
3. Add the liquids. Pour in the beef broth, tomato sauce, diced tomatoes, herbs, and pasta.
4. Simmer. Bring to a boil, then lower the heat and simmer until the pasta is tender.
5. Add the beans. Stir in the beans until heated through.
6. Serve. Taste for salt and pepper, ladle into bowls and top with Parmesan.

Tips for the Best Pasta e Fagioli

• Cook the pasta separately for leftovers. If you’re making this ahead, cook the pasta on its own and add it to each bowl. Otherwise it keeps soaking up the broth.
• Add more broth when reheating. Leftovers thicken as they sit; a splash of broth brings them back.
• Use a Parmesan rind. If you have one, drop it in while the soup simmers for extra flavor, then fish it out before serving.

What to Serve with Pasta e Fagioli

Serve it with breadsticks, garlic bread or a crusty loaf for dipping, and a simple green salad.

How to Store and Freeze Pasta e Fagioli

• Refrigerator: Store leftovers in an airtight container for up to 4 days. The pasta will soak up broth, so add a little more broth when you reheat it.
• Freezer: Freeze the soup without the pasta for up to 3 months. Thaw overnight in the fridge, reheat on the stove and cook fresh pasta to stir in.

MORE SOUP RECIPES:

• Lasagna Soup
• Homemade Chicken Noodle Soup
• Classic Chili
• Broccoli Cheese Soup

Pasta e Fagioli Soup

Christy Denney

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Pasta e Fagioli Soup – Hearty pasta e fagioli with ground beef, kidney and Great Northern beans, ditalini and vegetables in a rich beef and tomato broth. One pot, about 45 minutes.

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Prep Time: 15 minutes mins

Cook Time: 25 minutes mins

Total Time: 35 minutes mins

Servings: 6 servings

Ingredients

  

½1x2x

• 1 pound lean ground beef
• 1 tablespoon olive oil
• 1 cup diced onion
• 1 cup diced carrots
• 1 cup diced celery
• 4 cloves garlic, minced
• 1 tablespoon tomato paste
• 5 cups beef broth
• 1 (16-ounce) can tomato sauce
• 1 (15-ounce) can diced tomatoes, undrained
• 1 cup uncooked ditalini pasta
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 (15-ounce) can red kidney beans, drained and rinsed
• 1 (15-ounce) can Great Northern beans, drained and rinsed
• Salt and black pepper, to taste
• Grated Parmesan, for serving

Instructions

 

• In a large pot or Dutch oven over medium-high heat, brown the ground beef, breaking it up as it cooks. Drain the fat. Remove from the pot to a plate.
• Add the olive oil to the pot and heat over medium high heat. Add the onion, carrots and celery and cook, stirring occasionally, until they begin to soften, about 5 minutes. Add the garlic and tomato paste. Cook for 30 seconds.
• Stir in the beef broth, tomato sauce, diced tomatoes with their juice, uncooked pasta, basil, oregano and thyme. Bring to a boil.
• Reduce the heat and simmer, partly covered, for about 10 minutes, until pasta is tender. Stir often so the pasta doesn't stick.
• Stir in the beans until warmed through.
• Season with salt and pepper. Serve topped with Parmesan.

Notes

Making it ahead or planning on leftovers? Cook the pasta separately and add it to each bowl so it doesn't soak up the broth.
Leftovers thicken in the fridge. Add a splash of broth when reheating.
Refrigerate up to 4 days. Freeze without the pasta up to 3 months.

Calories: 329kcal, Carbohydrates: 27g, Protein: 21g, Fat: 15g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 51mg, Sodium: 848mg, Potassium: 587mg, Fiber: 3g, Sugar: 3g, Vitamin A: 3689IU, Vitamin C: 5mg, Calcium: 61mg, Iron: 3mg

Cuisine: Italian

Course: All Recipes, Main Course

Author: Christy Denney