Description
Pasta Fagioli is a hearty, rustic Italian soup made with ground beef, beans, vegetables, pasta, and a flavorful tomato broth. It's a comforting, nourishing, and easy-to-make meal perfect for chilly days or busy weeknights.
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) cannellini or great northern beans, drained
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 1 tsp Italian seasoning
- ½ tsp dried oregano
- ½ tsp salt, more to taste
- ½ tsp black pepper
- 4 cups beef broth
- 1 cup ditalini pasta (or elbow)
- Optional: Parmesan cheese and fresh parsley for serving
Instructions
- In a large soup pot, cook the ground beef over medium heat until browned. Drain excess fat.
- Add diced onion, carrots, celery, and garlic. Sauté until softened, about 5–6 minutes.
- Stir in crushed tomatoes, tomato sauce, drained beans, and seasonings.
- Pour in beef broth and bring to a boil. Reduce heat and simmer uncovered for 15–20 minutes.
- Stir in the pasta and cook until al dente, about 10 minutes. Add more broth or water if the soup thickens too much.
- Serve hot, garnished with Parmesan cheese and fresh parsley if desired.
Notes
- For a vegetarian version, omit the beef and use vegetable broth.
- Cook pasta separately to avoid it becoming mushy in leftovers.
- Freeze the soup without pasta for best results; add fresh pasta when reheating.
- Enhance flavor by adding a Parmesan rind while simmering, then remove before serving.
- Try different small pasta shapes based on availability or preference.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 8g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 25g
- Cholesterol: 55mg
