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Pasta e Fagioli Recipe

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★★★★★

4.8 from 116 reviews

This hearty Pasta e Fagioli recipe combines tender ground beef, mixed beans, diced vegetables, and ditalini pasta in a flavorful tomato-based broth seasoned with Italian herbs and a hint of vinegar. Perfect for a comforting and nutritious meal, this classic Italian soup is easy to prepare and full of delicious layers of flavor.

Ingredients

Scale

Main 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

  1. Brown the Ground Beef: Heat olive oil in a large pot over medium-high heat. Add the lean ground beef and cook until browned and no longer pink inside. Once cooked, remove the beef from the pot and set aside to prevent overcooking.
  2. Sauté the Vegetables: Using the same pot, add diced carrots, celery, onion, and minced garlic. Sauté the vegetables over medium heat until they become tender and fragrant, about 5–7 minutes.
  3. Add Liquids and Beans: Stir in the tomato sauce, vegetable broth, beef broth, and the can of diced tomatoes. Return the cooked ground beef to the pot along with the drained kidney beans and cannellini beans. Mix thoroughly to combine all ingredients.
  4. Season and Simmer: Add balsamic or apple cider vinegar, bay leaves, sugar (if using), Italian seasoning, salt, and black pepper. Bring the mixture to a gentle simmer uncovered and cook for 15 minutes to blend the flavors.
  5. Final Cooking with Pasta: Remove the bay leaves from the soup. Stir in the cooked ditalini pasta and let the soup simmer on low heat for an additional 10 minutes so the pasta can absorb some of the broth flavors.
  6. Serve: Ladle the hot Pasta e Fagioli into bowls and garnish with fresh parsley. Serve immediately for a warm and satisfying meal.

Notes

  • You can substitute ground beef with ground turkey or keep it vegetarian by omitting the meat and adding extra beans or vegetables.
  • For a thicker soup, reduce the amount of broth or let the soup simmer longer to concentrate flavors.
  • Cook the ditalini pasta separately before adding to avoid overcooking and mushiness.
  • The optional sugar helps to balance the acidity of the tomato sauce but can be omitted based on your preference.
  • Fresh parsley adds a bright flavor and color contrast when garnishing the dish.

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

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