Name: Pasta e Fagioli Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 3 Tbsp olive oil; 1 lb lean ground beef; 4 large carrots (peeled and diced); 3 stalks celery (diced); 1 medium onion (diced); 3 cloves garlic (minced); 3 (15 oz) cans tomato sauce; 3 cups vegetable broth; 1 cup beef broth; 1 (15 oz) can diced tomatoes; 1 (15 oz) can dark kidney beans (drained and rinsed); 1 (15 oz) can cannellini beans (drained and rinsed); 2 tsp balsamic or apple cider vinegar; 2 medium bay leaves; 1 Tbsp sugar (optional); 2 tsp dry Italian seasoning; 1 tsp salt; 1 tsp black pepper; 2 cups cooked ditalini pasta; Fresh parsley for garnishing

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Introduction

Pasta e Fagioli is a comforting Italian soup that combines hearty beans, savory beef, and tender pasta in a flavorful tomato broth. It’s perfect for a cozy dinner and brings a taste of traditional home cooking to your table.

A white bowl filled with a rich soup showing three main layers: the bottom layer is a deep red tomato broth, the middle layer has small elbow macaroni, diced orange carrots, and green celery pieces, and the top layer features browned ground meat, sprinkled grated white cheese, and fresh green parsley leaves. In the background, a white marbled surface is visible with two thick slices of crusty white bread placed on it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 Tbsp olive oil
1 lb lean ground beef
4 large carrots (peeled and diced)
3 stalks celery (diced)
1 medium onion (diced)
3 cloves garlic (minced)
3 15 oz cans tomato sauce
3 cups vegetable broth
1 cup beef broth
1 15 oz can diced tomatoes
1 15 oz can dark kidney beans (drained and rinsed)
1 15 oz can cannellini beans (drained and rinsed)
2 tsp balsamic or apple cider vinegar
2 medium bay leaves
1 Tbsp sugar (optional)
2 tsp dry Italian seasoning
1 tsp salt
1 tsp black pepper
2 cups cooked ditalini pasta
Fresh parsley for garnishing

Instructions

Step 1: Heat olive oil in a large pot over medium-high heat. Add ground beef and cook until browned. Remove the meat and set aside.
Step 2: In the same pot, sauté diced carrots, celery, onion, and garlic until tender.
Step 3: Stir in tomato sauce, vegetable broth, cooked ground beef, kidney beans, cannellini beans, vinegar, bay leaves, sugar (if using), Italian seasoning, salt, and pepper. Simmer uncovered for 15 minutes.
Step 4: Remove bay leaves and add cooked ditalini pasta to the soup. Let it simmer on low heat for an additional 10 minutes.
Step 5: Serve hot, garnished with fresh parsley.

Tips & Variations

For a vegetarian version, omit the ground beef and use vegetable broth only.
Swap ditalini pasta with small shells or elbow macaroni if needed.
Add a pinch of red pepper flakes for a spicy kick.
Use fresh tomatoes and beans if preferred; adjust cooking time accordingly.
Adding a squeeze of lemon juice before serving brightens the flavors.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid overcooking the pasta. You can also freeze the soup without pasta for up to 2 months; cook and add fresh pasta when ready to serve.

How to Serve

A white pot filled with a thick tomato soup containing small pasta, ground meat, kidney beans, chopped orange carrots, and diced tomatoes. The soup is topped with finely chopped green herbs scattered all over. A wooden spoon is partially placed inside the pot, stirring the soup. The pot is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Pasta e Fagioli ahead of time?

Yes, this soup tastes even better the next day as the flavors meld. Store it refrigerated and reheat before serving, adding fresh cooked pasta if desired.

What if I don’t have ditalini pasta?

You can substitute with any small pasta shape like elbow macaroni, small shells, or even broken spaghetti for a similar texture.