Hearty Pasta e Fagioli

Name: Hearty Pasta e Fagioli
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 1 pound lean ground beef; 1 medium onion, chopped; 3 sticks celery, finely chopped; 2 medium carrots, peeled and finely chopped; 4 cloves garlic, minced; 1 (14 oz) can diced tomatoes with juices; 1 (14 oz) can crushed tomatoes; 1 (14 oz) can red kidney beans, drained; 1 (14 oz) can cannellini beans, drained; 4 cups chicken broth; ½ tablespoon red wine vinegar; ½ tablespoon sugar; ½ teaspoon Italian seasoning; 1 teaspoon dried oregano; 1 teaspoon dried basil; ¼ teaspoon crushed red pepper flakes (optional); ¾ cup uncooked ditalini pasta; Salt and pepper, to taste

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Growing up, I always associated cold nights with the aroma of a rich, simmering soup filling the house. One of the first soups I ever learned to make was Pasta e Fagioli—an Italian classic that translates to “pasta and beans.” What I love most about this dish is how simple yet deeply satisfying it is. It’s budget-friendly, packed with hearty ingredients, and requires minimal cooking skills, making it the perfect recipe for beginners looking to build confidence in the kitchen.

With just a few staple ingredients, you can create a comforting, restaurant-quality soup that’s even better than takeout. Whether you’re looking for a cozy meal for the family or a make-ahead dish for busy weeknights, this Pasta e Fagioli recipe will quickly become a favorite in your home.

Why This Recipe is Special

Pasta e Fagioli has humble beginnings, originally made by Italian peasants using inexpensive pantry ingredients. But don’t let its simplicity fool you—this soup is packed with rich flavors, combining tender pasta, savory broth, and hearty beans into a delicious one-pot meal.

Here’s why you’ll love making this recipe:

Beginner-Friendly: Minimal chopping and straightforward steps make this an easy win for novice cooks.
One-Pot Meal: Less cleanup and more flavor—everything simmers together for a stress-free cooking experience.

Budget-Conscious: Made with affordable pantry staples like canned beans, pasta, and broth.
Customizable: You can swap out ingredients based on what’s in your fridge or pantry.

Ingredients and Preparation

Each ingredient in this soup plays a key role in creating a balanced, flavorful dish. Here’s what you’ll need:

Ground Beef – Adds a rich, meaty base. You can substitute with Italian sausage for a bolder flavor or ground turkey for a leaner option.
Onion, Celery, and Carrots – This classic combination, known as “soffritto,” forms the foundation of the broth with its aromatic sweetness.
Garlic – Enhances the depth of flavor. Freshly minced garlic is ideal, but garlic powder works in a pinch.

Canned Tomatoes (Diced and Crushed) – Provide a tangy, hearty base for the soup. You can swap crushed tomatoes with tomato sauce for a smoother consistency.
Beans (Red Kidney and Cannellini) – A great source of protein and fiber. Chickpeas or great northern beans can be used as substitutes.
Chicken Broth – Adds richness to the soup. Beef broth can be used for a deeper, more savory taste.

Red Wine Vinegar – A touch of acidity balances the flavors. Lemon juice works as an alternative.
Sugar – Helps reduce the acidity of tomatoes, a trick often used in restaurant kitchens.
Italian Seasoning, Oregano, Basil – These herbs infuse the soup with traditional Italian flavors. Fresh herbs can be used if available.

Crushed Red Pepper Flakes – Adds a hint of warmth, but you can omit it if you prefer a milder taste.
Ditalini Pasta – The classic choice for Pasta e Fagioli. Macaroni or small shell pasta also work well.

Step-by-Step Instructions

Step 1: Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spoon. No need to drain the fat unless using a fattier cut.

Step 2: Stir in the chopped onion, celery, carrots, and garlic. Cook for about 8-10 minutes until the vegetables soften and become fragrant.

Step 3: Add the canned diced tomatoes, crushed tomatoes, drained beans, chicken broth, red wine vinegar, sugar, Italian seasoning, oregano, basil, and red pepper flakes. Stir everything together and bring the soup to a boil.

Step 4: Once boiling, reduce the heat to low, cover the pot with the lid slightly open, and let the soup simmer for 15-20 minutes. This allows the flavors to meld together beautifully.

Step 5: Stir in the uncooked ditalini pasta and let the soup continue to simmer until the pasta is tender, about 15-20 minutes. Stir occasionally to prevent sticking.

Step 6: Season with salt and pepper to taste. If the soup thickens too much, add a bit more broth to reach your desired consistency.

Step 7: Serve hot with freshly grated Parmesan cheese and a sprinkle of fresh basil for extra flavor.

Beginner Tips and Notes

Avoid Overcooking the Pasta: If you plan on having leftovers, cook the pasta separately and add it to individual servings. This prevents the pasta from absorbing too much liquid and becoming mushy.
Balance the Flavors: If the soup tastes too acidic, add a pinch more sugar or a drizzle of olive oil to round out the flavors.
Storage Tip: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave, adding a splash of broth if needed.

Freezing Tip: This soup freezes well, but it’s best to freeze it without the pasta. Cook fresh pasta when reheating for the best texture.

Serving Suggestions

Pasta e Fagioli is a complete meal on its own, but you can elevate it with:

Crusty Bread: A warm, toasted baguette or garlic bread makes a perfect side for dipping.

Fresh Salad: A simple green salad with balsamic vinaigrette balances the heartiness of the soup.
Parmesan Topping: A sprinkle of freshly grated Parmesan adds a salty, umami boost.
Drizzle of Olive Oil: A finishing touch of good-quality olive oil enhances the richness of the broth.

Join the Conversation

Now that you have an easy and delicious Pasta e Fagioli recipe, it’s time to give it a try! I’d love to hear how it turned out for you—did you make any modifications? Share your experience in the comments below, and let’s keep the conversation going.

If you enjoyed this recipe, don’t forget to save it for later and share it with friends and family looking for a cozy, homemade meal. Happy cooking!

FAQ About Pasta e Fagioli

Can I make Pasta e Fagioli vegetarian?

Yes! Simply omit the ground beef and use vegetable broth instead of chicken broth. You can add extra beans or a plant-based protein for more texture and flavor.

What type of pasta works best in this soup?

Ditalini is the traditional choice, but other small pasta shapes like macaroni, small shells, or orzo work well. If using a different pasta, adjust cooking time accordingly.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The pasta will absorb some broth, so add a splash of water or broth when reheating on the stove or in the microwave.

Can I freeze Pasta e Fagioli?

Yes, but it’s best to freeze it without the pasta, as pasta can become mushy when thawed. Freeze the soup base in an airtight container for up to 3 months and add freshly cooked pasta when serving.

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