Cozy up with a warm bowl of Pasta e Fagioli. This hearty soup combines tender beans, savory ground beef, and ditalini pasta for a filling meal that’s perfect for any occasion.
Table of Contents
What is Pasta e Fagioli?
Pasta e Fagioli is an Italian soup that translates to “pasta and beans.” It typically features a rich broth, beans, and small pasta, creating a comforting dish that warms your soul. Originating from Italy’s rustic kitchens, this dish embodies simplicity and flavor. It’s a staple in many households, often made with whatever ingredients are on hand. The blending of beans and pasta gives it a unique texture, making it both hearty and satisfying. Traditionally served as a main course, Pasta e Fagioli is a perfect meal for chilly evenings or family gatherings. Each spoonful is packed with nutrition and warmth, showcasing the beauty of Italian cuisine.
Ingredients
- 1 lb lean ground beef
- 1 tbsp olive oil
- 2 medium carrots, diced into small cubes
- 1 large onion, diced into small cubes
- 1 stalk celery, diced into small cubes
- 3 cloves garlic, pressed
- 15 oz canned diced tomatoes
- 15 oz tomato sauce
- 32 oz chicken broth
- 15 oz canned Great Northern beans, drained and rinsed
- 15 oz canned Kidney beans, drained and rinsed
- 1 cup ditalini pasta
- 1 tbsp Italian seasoning
- 1 tsp salt, adjust to taste
- 1 tsp black pepper, adjust to taste
- 2 tbsp fresh basil, optional
How to Make Pasta e Fagioli
Step 1: Brown the Ground Beef
Begin by heating the olive oil in a large pot over medium heat. Add the ground beef and cook for 3-5 minutes, breaking it into small pieces until browned. Remove the beef from the pot, drain excess fat, and set it aside.
Step 2: Sauté the Vegetables
In the same pot, add the diced carrots, onion, celery, and pressed garlic. Sauté the mixture for about 4 minutes until the vegetables are softened and fragrant.
Step 3: Combine Ingredients and Simmer
Stir in the canned diced tomatoes, tomato sauce, and the browned beef. Next, add the Great Northern and kidney beans, then pour in the chicken broth. Bring it to a boil, then reduce the heat and simmer for about 10 minutes, allowing the flavors to meld.
Step 4: Add Pasta and Seasonings
Incorporate the ditalini pasta along with Italian seasoning, salt, and pepper. Cook for an additional 10 minutes until the pasta is tender. Serve immediately, optionally garnished with fresh basil or grated parmesan cheese.
Can I Substitute the Ground Beef?
Absolutely! You can use spicy ground Italian sausage for a flavor boost. For a healthier alternative, consider using ground turkey or chicken instead of beef.
Pro Tip for Enhanced Flavor
For an extra layer of flavor, try adding a splash of red wine when you sauté the vegetables. This will deepen the richness of the broth.
Storing Pasta e Fagioli
Store any leftover Pasta e Fagioli in an airtight container in the refrigerator for up to 5 days. To reheat, simply warm it on the stovetop. The flavors will improve as it sits, making it even tastier the next day!
Can this Soup Be Frozen?
Freezing Pasta e Fagioli is not recommended due to the texture of the pasta once thawed. However, if you wish, you can freeze the soup without the pasta and add it when reheating. This will help maintain its delicious consistency.
Variations and Substitutions
There are many ways to customize Pasta e Fagioli. You can use half ground beef and half Italian sausage for added flavor. For a vegetarian version, skip the meat and use vegetable broth, adding more beans and veggies as desired. Feel free to experiment with different types of beans or pasta shapes, adjusting the seasonings to suit your taste.
More Delicious Soup Recipes
If you love soups, try our other delightful recipes like Creamy Tomato Basil Soup or Hearty Lentil Soup. Each offers unique flavors and comforting warmth, perfect for any occasion!
FAQs about Pasta e Fagioli
Which type of bean is traditionally used?
Traditionally, Great Northern beans and kidney beans are used in Pasta e Fagioli.
Should the soup be thick and creamy, or thin and brothy?
Pasta e Fagioli is typically a bit thicker and heartier due to the beans and pasta, but it can be adjusted to your preference.
Is it acceptable to use pancetta or is a strictly vegetarian version more authentic?
Using pancetta adds a delicious depth of flavor, but a vegetarian version is just as authentic and equally delightful.
What is the correct type of pasta shape to use, and should it be broken into smaller pieces?
Ditalini pasta is traditional, but you can use any small pasta shape. It’s not necessary to break them into smaller pieces.
How can I achieve a creamy texture without adding actual cream?
You can blend some of the beans into the broth for a creamy texture, enhancing the soup without using cream.
Conclusion
Pasta e Fagioli is a comforting and hearty soup that you can easily make at home. With just a few simple ingredients, you can create a dish that warms your heart and satisfies your hunger. Enjoy it with a side of crusty bread for a complete, cozy meal!
For more comforting recipe inspiration, explore our Soup Recipes Collection, and discover additional cozy soup ideas on Pinterest!
Pasta e Fagioli
Equipment
- large pot or dutch oven
Ingredients
- 1 lb lean ground beef
- 1 tbsp olive oil
- 2 medium carrots, diced
- 1 large onion, diced
- 1 stalk celery, diced
- 3 cloves garlic
- 15 oz canned diced tomatoes
- 15 oz tomato sauce
- 32 oz chicken broth
- 15 oz canned Great Northern beans, drained and rinsed
- 15 oz canned Kidney beans, drained and rinsed
- 1 cup ditalini pasta
- 1 tbsp Italian seasoning
- 1 tsp salt, adjust to taste
- 1 tsp black pepper, adjust to taste
- 2 tbsp fresh basil, optional
Instructions
- Heat olive oil in a large pot and brown the ground beef for 3-5 minutes, then set aside.
- Sauté diced carrots, onion, celery, and garlic in the same pot until softened, about 4 minutes.
- Add diced tomatoes, tomato sauce, and cooked beef, then stir in beans and chicken broth; simmer for 10 minutes.
- Incorporate pasta, Italian seasoning, salt, and pepper, cooking for an additional 10 minutes.
- Serve immediately, optionally garnished with basil or parmesan cheese.
Notes
