Pasta e Fagioli Soup
A hearty Italian-inspired soup featuring tender ground beef, vegetables, tomatoes, two varieties of beans, and ditalini pasta in a savory herb-seasoned broth. Fresh parsley and finely shredded Parmesan or Romano cheese provide the finishing touch.
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Ingredients
For the Soup
- 3 garlic cloves finely minced
- 1 can 15 oz diced tomatoes
- 3/4 teaspoon dried thyme
- 1 pound lean ground beef
- 1/2 cup water
- 1 cup celery cut into approximately 1/2-inch cubes
- 2 teaspoons granulated white sugar
- 2 cans 14.5 oz each reduced-sodium chicken broth
- 1 1/2 teaspoons dried basil
- 2 tablespoons olive oil divided
- 3 cans 8 oz each tomato sauce
- 1/2 teaspoon dried marjoram
- 1 1/2 cups chopped yellow onion approximately 1 large onion
- 1 teaspoon dried oregano
- 1 cup carrots diced into roughly 1/2-inch pieces
- Salt and freshly ground black pepper as needed
For the Add-Ins
- 1 can 15 oz Great Northern beans, thoroughly rinsed and drained
- 1 can 15 oz dark red kidney beans, rinsed and drained
- 1 cup uncooked ditalini pasta
- Additional water or chicken broth if required for thinning
For Finishing and Serving
- 3 tablespoons freshly chopped parsley
- Finely shredded Parmesan or Romano cheese for topping
Instructions
- Warm 1 tablespoon of the olive oil in a large pot over medium-high heat. Add the lean ground beef and break it into small crumbles while it cooks. Continue cooking, stirring from time to time, until the meat is completely browned and cooked through.
- Drain away any excess rendered fat, then transfer the cooked beef to a plate and reserve it for later.
- Pour the remaining 1 tablespoon of olive oil into the same pot. Add the chopped yellow onion, diced carrots, and celery. Cook over medium-high heat for approximately 6 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the minced garlic and continue sautéing for about 1 minute, just until the garlic becomes aromatic.
- Pour the chicken broth, tomato sauce, water, and diced tomatoes into the pot with the sautéed vegetables. Add the sugar, dried basil, oregano, thyme, marjoram, and the reserved cooked ground beef.
- Season the mixture with salt and ground black pepper according to taste, then stir thoroughly so the ingredients are evenly combined.
- Bring the soup to a boil. Reduce the heat to medium-low, cover the pot, and allow the soup to simmer for 15–20 minutes. Stir occasionally and continue cooking until the vegetables are very tender.
- While the soup is simmering, prepare the ditalini pasta separately according to the package instructions. Cook it only until al dente, then drain thoroughly.
- If the cooked pasta will remain standing for several minutes before being incorporated into the soup, a very small drizzle of olive oil may be tossed with it to help prevent sticking.
- Stir the cooked ditalini into the simmering soup. Add the drained and rinsed dark red kidney beans and Great Northern beans, mixing gently to distribute them throughout the pot.
- If the consistency is thicker than desired, add a small quantity of extra chicken broth or water until the preferred texture is reached.
- Continue simmering for approximately 1 additional minute, or until the pasta and beans are fully heated.
- Ladle the pasta e fagioli into individual bowls while warm. Finish each serving with finely shredded Parmesan or Romano cheese.
Notes
For an especially fresh finish, additional chopped parsley may be scattered over each bowl before serving. A small squeeze of lemon juice may also be added at serving time for a brighter flavor.