5 from 4 votes
Pasta e Fagioli
Pasta e Fagioli
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 

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.

Course: Soup
Servings: 8
Author: Carrie's Experimental Kitchen
Ingredients
  • 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
Instructions
  1. Brown the ground beef in a large pot or Dutch oven over medium high heat. Remove from pan and set aside.
  2. 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.
  3. 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.
  4. Add the pasta; then let simmer for another 15 minutes.