Pasta e Fagioli: This classic pasta and bean Italian soup is loaded with flavor and with the added ground beef, it makes for a satisfying meal.
I love Pasta e Fagioli and it literally means “pasta and beans”. Everyone has their own version of this favorite Italian soup and I like to add some ground beef to mine to give it even more flavor. I guess this is quite similar to the Olive Garden version; though they use a variety of beans whereas I just add cannellini beans so I can’t truly call it a copycat, the taste is fantastic nonetheless.
This Pasta e Fagioli is quite simple to prepare as well and can be made the day before and reheated. It actually tastes even better once all of the flavors sit together for a while.
[clickToTweet tweet=”Pasta e Fagioli (pasta and bean Italian soup) #soup #beans #pasta #italian” quote=”Pasta e Fagioli – This classic pasta and bean Italian soup is loaded with flavor and with the added ground beef, it makes for a satisfying meal. “]Here is what you have to do:
- Brown the ground beef in a large pot or Dutch oven; remove from pan and set aside.
- In the same pan, heat some oil and add onion, garlic, carrots, celery, and tomatoes. Sauté for 3-5 minutes until the vegetables start to soften.
- Add the browned ground beef back to the pot along with beef broth, water, tomato paste, oregano, beans, and Pecorino Romano cheese. Bring to a boil then let simmer for 40-45 minutes.
- Add the pasta (ditalini); then let simmer for another 15 minutes.
This batch makes 8 cups and can also be frozen (though the pasta may break apart a bit once defrosted). This Pasta e Fagioli recipe is such a hearty, robust soup that we just eat this with a nice, warm loaf of crusty Italian bread (great for dipping!) ~Enjoy!
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Pasta e Fagioli: This classic pasta and bean Italian soup is loaded with flavor and with the added ground beef, it makes for a satisfying meal.
- 1 lb . Lean Ground Beef
- 1 tbsp . Canola Oil
- 1/4 c . Chopped Onion
- 1 Clove Garlic, chopped
- 1 c . Carrots, thinly sliced
- 2 Stalks Celery, thinly sliced
- 1 Plum Tomato, small dice
- 5 c . Low-Sodium Beef Broth
- 3 c . Water
- 2 tbsp . Tomato Paste
- 1 tsp . Dried Oregano or 2 tsp. fresh chopped oregano
- 2- 15(ounce) Cans Cannellini Beans, rinsed and drained
- 1/4 c . Pecorino Romano Cheese, grated
- 1/2 c . Dry Ditalini Pasta
- Kosher Salt & Black Pepper, to taste
- Brown the ground beef in a large pot or Dutch oven over medium high heat. Remove from pan and set aside.
- In the same pan, heat the oil and add the onion, garlic, carrots, celery and tomatoes. Sauté for 3-5 minutes until the vegetables start to soften.
- Add the browned ground beef back to the pot along with beef broth, water, tomato paste, oregano, beans, and cheese. Bring to a boil then let simmer for 40-45 minutes.
- Add the pasta; then let simmer for another 15 minutes.
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Sonali- The Foodie Physician
Carrie, this looks absolutely delish! Pasta e Fagioli is one of my favorites soups, and I really love your addition of ground beef!
Carrie's Experimental Kitchen
Thank you Sonali and we really like it that way as well. 🙂
Beverley
wholesome and delicious soup for all those cold and rainy nights…xoxo
Carrie's Experimental Kitchen
It sure is! xoxo
alicia szemon
yum! i love any kind of pasta!
Carrie's Experimental Kitchen
This is so hearty too, enjoy!
Sara Zielinski
I love this soup.
Shannon
Thank you for sharing this recipe, Chris loves this soup.
Molli vandehey
this looks delivious and i have all the ingredients i need for it
Anna
My sister isn’t a fan of soups but I think this one may be an exception. 🙂