Description: This Pasta Fagioli recipe is perfect for a cozy dinner. It’s a satisfying meal with rich flavors and hearty ingredients, bringing a taste of Italy to your table. This isn’t just a soup; it’s a complete, comforting meal that fills you up and warms you from the inside out. Think of it as a rustic, robust stew, perfectly balanced between savory ground beef, sweet vegetables, creamy beans, and tender pasta, all swimming in a rich tomato-based broth. The aroma alone is enough to transport you to a trattoria in the Italian countryside. It’s a family-friendly dish that’s easy to prepare, relatively inexpensive, and guaranteed to be a crowd-pleaser. Whether you’re looking for a quick weeknight dinner or a comforting weekend lunch, Pasta Fagioli is always a good idea.
Ingredients:
- 1 lb ground beef (This forms the hearty base of the soup, adding richness and protein. You can use lean ground beef or ground chuck, depending on your preference.)
- 1 can (28 oz) crushed tomatoes (Crushed tomatoes provide the main tomato flavor and body for the broth. Look for good-quality crushed tomatoes for the best taste.)
- 1 can (15 oz) tomato sauce (Tomato sauce enhances the tomato flavor and helps thicken the soup slightly, adding depth to the overall taste profile.)
- 1 small onion, diced (Onion provides a savory base and aromatic depth. Dicing ensures even cooking and blending into the broth.)
- 2 carrots, peeled and diced (Carrots add sweetness, color, and nutrients. Dicing ensures they cook evenly and contribute to the overall texture of the soup.)
- 2 stalks of celery, diced (Celery adds a subtle vegetal flavor and crunch, complementing the other vegetables and providing a layer of complexity.)
- 3 cloves garlic, minced (Garlic is essential for Italian cooking, adding a pungent and aromatic flavor that enhances the other ingredients. Mincing releases its full flavor.)
- 1 can (15 oz) kidney beans, drained (Kidney beans provide a hearty texture and earthy flavor. Draining removes excess liquid and reduces the sodium content.)
- 1 can (15 oz) cannellini or great northern beans, drained (Cannellini or great northern beans add creaminess and a mild flavor. Draining ensures they don’t water down the soup.)
- 4 cups beef broth (Beef broth forms the liquid base of the soup, adding richness and depth of flavor. Use low-sodium broth to control the salt content.)
- 1 cup ditalini pasta (or elbow pasta) (Ditalini or elbow pasta provides a small, easily manageable shape that’s perfect for soup. Ditalini is traditional, but elbow pasta works well as a substitute.)
- 1 tsp Italian seasoning (Italian seasoning is a blend of dried herbs that adds a classic Italian flavor. You can find it in most grocery stores.)
- ½ tsp dried oregano (Oregano adds a distinct, earthy flavor that complements the other herbs and spices.)
- ½ tsp salt, more to taste (Salt enhances the flavors of all the ingredients. Add more to taste as needed.)
- ½ tsp black pepper (Black pepper adds a subtle spice and enhances the overall flavor profile. Freshly ground black pepper is always best.)
- Optional: Parmesan cheese and fresh parsley for garnish (Parmesan cheese adds a salty, savory flavor and a beautiful visual appeal. Fresh parsley adds a fresh, herbaceous flavor and a pop of color.)
Preparation:
Step 1: Brown the Ground Beef: In a large, heavy-bottomed pot or Dutch oven, place the ground beef over medium heat. Break the beef apart with a spoon as it cooks. Cook until the beef is browned and no longer pink. Drain off any excess grease. This step is crucial for developing a rich, savory base for the soup. Don’t skip draining the grease; it will make the soup too oily. Using a Dutch oven helps to distribute heat evenly and prevent scorching.
Step 2: Sauté the Vegetables: Add the diced onion, carrots, and celery to the pot with the browned ground beef. Cook, stirring occasionally, until the vegetables start to soften, about 5-7 minutes. This process, known as “mirepoix,” creates a foundational flavor base for many soups and stews. Allowing the vegetables to soften slightly before adding the garlic prevents the garlic from burning and becoming bitter.
Step 3: Add Garlic and Aromatics: Add the minced garlic to the pot and cook for about 1 minute, stirring constantly, until fragrant. Be careful not to burn the garlic, as it will become bitter and ruin the flavor of the soup. The aroma of garlic is a signal that it’s ready to move on to the next step.
Step 4: Simmer the Soup Base: Pour in the crushed tomatoes, tomato sauce, and beef broth. Stir well to combine. Add the Italian seasoning, dried oregano, salt, and black pepper. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for at least 20 minutes, or up to an hour for a richer flavor. This simmering process allows the flavors to meld together and deepen, creating a more complex and satisfying soup. The longer it simmers, the better it gets!
Step 5: Add Beans and Pasta: Stir in the drained kidney beans and cannellini (or great northern) beans. Cook for another 5 minutes to heat the beans through. Then, add the ditalini pasta (or elbow pasta) and cook until the pasta is al dente, about 8-10 minutes. Be careful not to overcook the pasta, as it will become mushy. Taste and adjust the seasoning as needed. Adding the pasta last ensures that it doesn’t become overcooked while the soup simmers.
Step 6: Serve and Garnish: Ladle the Pasta Fagioli into bowls. Garnish with grated Parmesan cheese and fresh parsley, if desired. Serve hot and enjoy! A dollop of ricotta cheese is also a delicious addition. A crusty piece of bread is perfect for dipping into the broth.
Why You Will Love This Recipe
This Pasta Fagioli recipe is more than just a meal; it’s an experience. It’s incredibly satisfying, offering a perfect balance of textures and flavors. The hearty ground beef, tender pasta, creamy beans, and sweet vegetables all contribute to a symphony of taste. The ease of preparation makes it a perfect weeknight dinner option, while the depth of flavor elevates it to a comforting weekend favorite. Plus, it’s a budget-friendly meal that can easily feed a crowd. But the real reason you’ll love this recipe is the feeling of warmth and comfort it provides. It’s a hug in a bowl, a reminder of home-cooked goodness, and a celebration of simple Italian flavors. It’s a truly versatile dish that can be customized to your preferences.
Serving Suggestions:
- Serve with a crusty loaf of Italian bread for dipping into the broth.
- Add a dollop of ricotta cheese or pesto to each bowl for extra richness and flavor.
- Pair with a simple green salad for a balanced meal.
- Serve as a starter before a larger Italian meal.
- This soup is even better the next day, making it perfect for meal prepping.
Tips:
- Make it vegetarian: Omit the ground beef and use vegetable broth instead of beef broth. Add a can of diced tomatoes for extra flavor.
- Spice it up: Add a pinch of red pepper flakes to the soup for a little heat.
- Get creative with the beans: Feel free to use different types of beans, such as pinto beans or borlotti beans.
- Use leftover meat: This recipe is a great way to use up leftover cooked ground beef, sausage, or chicken.
- Adjust the thickness: If you prefer a thicker soup, you can blend a portion of the beans before adding them to the pot.
- Freezing: Pasta Fagioli freezes very well. Allow the soup to cool completely before transferring it to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 1 hour
Nutritional Information:
(Note: Nutritional information is approximate and will vary based on specific ingredients and portion sizes.)
- Calories: Approximately 450-550 per serving
- Protein: 30-35g per serving
- Sodium: 700-900mg per serving (depending on broth and added salt)
Conclusion
This Pasta Fagioli recipe is a testament to the beauty of simple, wholesome ingredients. It’s a dish that’s easy to make, satisfying to eat, and guaranteed to bring a smile to your face. Whether you’re a seasoned cook or a beginner, this recipe is sure to become a staple in your kitchen. So gather your ingredients, put on some Italian music, and get ready to enjoy a hearty bowl of comfort. Buon appetito!
Questions and Answers about this Recipe:
- Can I make this recipe in a slow cooker?
- Yes, you can adapt this recipe for a slow cooker. Brown the ground beef on the stovetop as directed. Then, transfer the browned beef and all other ingredients (except the pasta) to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the pasta during the last 30 minutes of cooking, or until the pasta is tender.
- I don’t have ditalini pasta. Can I use something else?
- Absolutely! Elbow pasta is a great substitute. Other small pasta shapes like small shells, orzo, or even broken spaghetti noodles will also work well. The key is to choose a pasta shape that is small enough to fit on a spoon easily.
- Can I make this recipe vegetarian or vegan?
- Yes, to make it vegetarian, omit the ground beef and use vegetable broth instead of beef broth. For a vegan version, also ensure that your pasta doesn’t contain eggs. You can add extra vegetables like zucchini, spinach, or mushrooms to compensate for the missing meat.
- How long does Pasta Fagioli last in the refrigerator?
- Pasta Fagioli will keep in the refrigerator for 3-4 days. Make sure to store it in an airtight container. The pasta may absorb some of the broth as it sits, so you might need to add a little extra broth when reheating to reach your desired consistency.
- Can I add other vegetables to this recipe?
- Definitely! Pasta Fagioli is very versatile. Feel free to add other vegetables like zucchini, spinach, kale, bell peppers, or mushrooms. Add heartier vegetables like zucchini and bell peppers along with the carrots and celery. Add leafy greens like spinach or kale in the last few minutes of cooking so they don’t overcook.
