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Pasta e Fagioli Soup Recipe

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★★★★★

4.8 from 71 reviews

This hearty Pasta e Fagioli Soup combines lean ground beef, a medley of vegetables, beans, and ditalini pasta in a rich tomato and chicken broth base, seasoned with Italian herbs for a comforting Italian-inspired meal. Perfect for cozy dinners, this nourishing soup offers a wonderful balance of protein, fiber, and savory flavors.

Ingredients

Scale

Meat

  • 1 pound lean ground beef

Vegetables

  • 1 cup diced carrots
  • 1 cup diced onions
  • 1 cup diced celery
  • 4 cloves garlic, minced

Canned Goods

  • 15 oz diced tomatoes
  • 15 oz tomato sauce
  • 8 oz tomato sauce
  • 15 oz dark kidney beans, drained and rinsed
  • 15 oz northern beans, drained and rinsed

Liquids

  • 4 cups chicken broth

Other Ingredients

  • 1 Tablespoon olive oil
  • 1 Tablespoon Italian seasoning
  • 1 cup ditalini pasta
  • Salt and pepper to taste
  • Parmesan cheese and fresh parsley or basil for serving (optional)

Instructions

  1. Cook the Ground Beef: Heat a large stock pot over medium-high heat. Add the ground beef, breaking it apart as it cooks. Sauté for 5-6 minutes until the beef is browned and no longer pink. Remove the cooked beef from the pot and set aside.
  2. Sauté the Vegetables: Return the pot to the heat, add the olive oil, then stir in the diced carrots, onions, and celery. Cook for 6-7 minutes until the onions become translucent and the vegetables begin to soften. Add the minced garlic and cook for an additional minute until fragrant.
  3. Add Liquids and Beans: Pour in the diced tomatoes, both portions of tomato sauce, drained kidney and northern beans, chicken broth, and Italian seasoning. Stir well to combine all ingredients. Bring the mixture to a boil, then reduce heat to a simmer. Let it cook gently for about 20 minutes to allow the flavors to meld. Season with salt and pepper to taste.
  4. Cook the Pasta (Option 1): Stir the uncooked ditalini pasta directly into the soup during the last 10 minutes of simmering. Cook until the pasta is tender but not mushy.
  5. Cook the Pasta (Option 2): Alternatively, cook the pasta separately according to package instructions to prevent it from becoming mushy. Add pasta to each serving bowl when ready to eat and store pasta separately if preparing ahead.
  6. Serve: Ladle the soup into bowls and top with grated Parmesan cheese and fresh parsley or basil if desired. Serve hot and enjoy a classic Italian soup experience.

Notes

  • For a vegetarian version, omit the ground beef and use vegetable broth instead of chicken broth.
  • Using canned beans drained and rinsed reduces sodium content.
  • Cooking pasta separately helps maintain its texture if the soup is stored for leftovers.
  • Feel free to add crushed red pepper flakes for a bit of heat.
  • Parmesan cheese adds a savory umami finish but can be omitted for a dairy-free option.

Keywords: Pasta e Fagioli, Italian soup, bean soup, ditalini pasta soup, hearty soup, ground beef soup

Find it online: https://thefoodrecipe.com/pasta-e-fagioli-soup-recipe/