Description
This hearty Italian Pasta Fagioli is a one-pot comfort meal filled with tender cannellini and kidney beans, ditalini pasta, ground beef, and vegetables simmered in a tomato-rich broth. Finished with Parmesan and fresh herbs, it’s the perfect soup for cold weather and easy weeknight dinners.
Ingredients
1 tablespoon olive oil
1 cup chopped yellow onion
1 cup chopped celery
1 cup chopped carrots
2 cloves garlic, minced
1 pound ground beef
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes (optional)
1 (28-ounce) can crushed tomatoes
3 cups beef broth
1 cup water
1 (15-ounce) can cannellini beans, rinsed and drained
1 (15-ounce) can red kidney beans, rinsed and drained
1 cup ditalini pasta, cooked separately
1/2 cup grated Parmesan cheese, plus more for serving
2 tablespoons chopped fresh parsley
1 teaspoon red wine vinegar (optional)
Instructions
1. Heat olive oil in a large soup pot over medium heat.
2. Add chopped onion, celery, and carrots. Sauté for 8–10 minutes, until beginning to caramelize.
3. Stir in the minced garlic and cook for 1 more minute until fragrant.
4. Add ground beef, salt, pepper, oregano, thyme, and red pepper flakes. Cook until the beef is well browned.
5. Pour in the crushed tomatoes, beef broth, and water. Scrape the bottom to deglaze and lift browned bits.
6. Bring the soup to a gentle simmer and cook for 20 minutes, partially covered.
7. Stir in the rinsed and drained cannellini and kidney beans. Simmer for another 10 minutes.
8. Taste and adjust seasoning; add red wine vinegar if desired for brightness.
9. Stir in the cooked ditalini pasta just before serving.
10. Serve hot with grated Parmesan and chopped parsley on top.
Notes
Cook the pasta separately to prevent it from soaking up too much broth.
For a thicker soup, mash a small portion of the beans before adding them.
Add a splash of red wine vinegar or lemon juice right before serving to brighten the flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 6g
- Sodium: 790mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 26g
- Cholesterol: 45mg
Keywords: pasta fagioli, Italian soup, beef and bean soup, hearty soup