Pasta e Fagioli Soup
This hearty Italian-style soup combines seasoned ground beef, tender vegetables, two varieties of beans, and ditalini in a fragrant, herb-simmered tomato broth.
Equipment
- Large Pot
Ingredients
- 2 Tbsp olive oil (divided)
- 1 lb lean ground beef
- 1 1/2 cups chopped yellow onion
- 1 cup diced carrots (about 2 medium)
- 1 cup diced celery (about 3 stalks)
- 3 cloves garlic minced (1 Tbsp)
- 3 (8 oz) cans tomato sauce
- 2 14.5 oz cans low-sodium chicken broth
- 1/2 cup water then more as desired
- 1 (15 oz) can diced tomatoes
- 2 tsp granulated sugar
- 1 1/2 tsp dried basil
- 1 tsp dried oregano
- 3/4 tsp dried thyme
- 1/2 tsp dried marjoram
- Salt and freshly ground black pepper
- 1 cup dry ditalini pasta
- 1 (15 oz) can dark red kidney beans drained and rinsed
- 1 (15 oz) can great northern beans drained and rinsed
- Finely shredded Romano or Parmesan cheese for serving
- 3 Tbsp minced fresh parsley
Instructions
- Warm 1 Tbsp olive oil in a large pot over medium-high heat, then add the ground beef and break it into small pieces as it cooks. Continue until the beef is fully cooked and browned in spots, with no pink meat remaining.
- Spoon off and drain the rendered fat, then move the beef to a plate and pour the remaining 1 Tbsp olive oil into the pot. The pot should have a light coating of oil but no heavy layer of grease.
- Add the onion, carrots, and celery and cook over medium-high heat for about 6 minutes, then stir in the garlic for 1 minute. The vegetables should look softened and glossy, and the garlic should smell fragrant without browning.
- Return the beef to the pot and add the chicken broth, tomato sauce, water, diced tomatoes, sugar, basil, oregano, thyme, marjoram, salt, and pepper. Stir until the tomato sauce loosens into an even, herb-speckled broth.
- Bring the soup to a boil, lower the heat to medium-low, cover, and simmer for about 15 to 20 minutes, stirring occasionally. Keep the broth at a gentle bubble until the carrots and celery are fully tender.
- While the soup simmers, cook the ditalini according to the package directions and drain it when al dente. Taste a piece shortly before it is done so the center is tender with a slight bite.
- Stir the drained pasta, kidney beans, and Great Northern beans into the soup, adding more broth or water if you prefer a looser consistency. The beans should heat through while still holding their shape and the pasta should remain distinct in the broth.
- Cook for 1 more minute, then stir in the parsley and serve with Romano or Parmesan cheese. The parsley should stay bright green, and the cheese should melt lightly over the hot soup.
Notes
Pasta tip: Cook and store the ditalini separately if you expect leftovers so the noodles do not absorb the broth and become overly soft.
Texture tip: For a thicker broth without cream or flour, mash or blend a small portion of the beans with broth and stir it back into the pot.
Storage: Store the soup base and cooked pasta in separate airtight containers in the refrigerator for 3 to 4 days.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.