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.

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

Description

This hearty and comforting Pasta e Fagioli is a classic Italian soup loaded with tender pasta, savory beef, and creamy beans in a rich tomato broth. Perfect for beginner cooks, this one-pot meal is easy to make, budget-friendly, and packed with flavor.

Ingredients

Scale

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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Instructions

Brown the beef: Heat a large pot or Dutch oven over medium-high heat and add the ground beef. Cook, breaking it apart with a spoon, until browned and no longer pink. If using a fattier beef, drain excess grease.
Sauté the vegetables: Stir in the chopped onion, celery, carrots, and garlic. Cook for about 8-10 minutes, stirring occasionally, until the vegetables soften and become fragrant.
Add the liquids and seasonings: Pour in the diced tomatoes, crushed tomatoes, and chicken broth. Stir in the red wine vinegar, sugar, Italian seasoning, oregano, basil, and red pepper flakes if using. Mix well to combine.
Simmer the soup: Bring the mixture to a boil, then reduce the heat to low. Cover with the lid slightly ajar and let the soup simmer for 15-20 minutes, allowing the flavors to meld together.
Cook the pasta: Stir in the uncooked ditalini pasta and let it cook in the soup for another 15-20 minutes until tender. Stir occasionally to prevent sticking. If the soup thickens too much, add more broth as needed.
Season and serve: Taste the soup and season with salt and pepper as needed. Serve hot, garnished with freshly grated Parmesan cheese and fresh basil if desired.

Notes

For a vegetarian version, use vegetable broth and omit the ground beef.
If making this soup ahead of time, cook the pasta separately and add it when serving to prevent it from absorbing too much broth.
Swap ground beef for Italian sausage or ground turkey for a different flavor profile.
Store leftovers in the fridge for up to 4 days. Add extra broth when reheating, as the pasta will soak up liquid.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 bowl
Calories: 382 kcal
Sugar: 9g
Sodium: 991mg
Fat: 5g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 1g
Carbohydrates: 55g
Fiber: 12g
Protein: 32g
Cholesterol: 50mg