Description
This comforting Pasta e Fagioli blends pasta, beans, ground meat, and vegetables in a savory tomato broth. A rustic Italian favorite that’s as hearty as it is wholesome—perfect for weeknight dinners or meal prepping.
Ingredients
1 lb ground beef or Italian sausage
1 yellow onion, chopped
3 garlic cloves, minced
2 ribs celery, diced
2 carrots, diced
1 can (28 oz) crushed tomatoes
4 cups beef or chicken broth
1 can (15 oz) red kidney beans, drained and rinsed
1 can (15 oz) cannellini beans, drained and rinsed
1 cup elbow macaroni or ditalini pasta
1 1/2 tsp Italian seasoning
1 bay leaf
1/2 tsp salt
1/4 tsp black pepper
2 tbsp fresh parsley, chopped (optional)
Instructions
1. In a Dutch oven, heat olive oil over medium heat. Add onion, celery, and carrot. Sauté for 5–6 minutes until softened. Add garlic and cook for 1 more minute.
2. Add ground beef or sausage. Cook until browned. Drain excess fat if needed.
3. Stir in crushed tomatoes, Italian seasoning, and bay leaf. Pour in the broth, scraping the pot’s bottom for extra flavor. Simmer 10 minutes.
4. Add kidney and cannellini beans. Simmer another 15–20 minutes to blend flavors.
5. In a separate pot, cook pasta until al dente. Drain and set aside.
6. Before serving, add pasta into soup. Stir in parsley, and season with salt and pepper to taste. Serve hot.
Notes
Store pasta separately from the soup to avoid it getting mushy in leftovers.
For extra depth, add a Parmesan rind to the pot while simmering.
Want it creamy? Use an immersion blender to purée half the soup before adding the pasta.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 6g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 9g
- Protein: 25g
- Cholesterol: 45mg