Pasta e Fagioli

Ingredients

• 1 lb Ground Beef (80% lean, drained after browning)
• 2 tbsp Olive Oil (Extra virgin preferred)
• 2 medium Carrots (peeled and diced)
• 1 large Onion (diced)
• 2 stalks Celery (diced)
• 3 cloves Garlic (minced)
• 6 cup Beef Broth (low-sodium)
• 1 can Diced Tomatoes (28 oz, no added salt)
• 2 can Tomato Sauce (15 oz each)
• 1 cup Ditalini Pasta (dry, about 8 oz)
• 1 can Red Kidney Beans (15 oz, drained and rinsed)
• 1 can Cannellini Beans (15 oz, drained and rinsed)
• 2 tbsp Fresh Parsley (chopped)
• to taste garnish Parmesan Cheese (freshly shredded)
• 1 tsp Basil (dried)
• 1 tsp Oregano (dried)
• 0.5 tsp Thyme (dried)
• 0.5 tsp Onion Powder
• 0.5 tsp Garlic Powder
• to taste Salt
• to taste Black Pepper
• 2 tsp Italian Seasoning Blend (optional, replace individual herbs)

Instructions

1. Brown the Ground Beef

   Heat the pot over medium‑high heat, add the ground beef, break it up with a spoon, and cook until fully browned. Drain excess fat and set the meat aside.

   Time: PT10M

   Temperature: medium‑high

2. Sauté the Vegetables

   Add olive oil to the same pot, then add diced carrots, onion, and celery. Cook, stirring occasionally, until the vegetables are soft and the onion is translucent.

   Time: PT7M

   Temperature: medium

3. Add Garlic

   Stir in the minced garlic and cook for about one minute until fragrant.

   Time: PT1M

   Temperature: medium

4. Add Liquids

   Pour in the beef broth, canned diced tomatoes, and tomato sauce. Stir to combine and bring the mixture to a gentle boil.

   Time: PT2M

   Temperature: high

5. Return Beef and Season

   Add the browned beef back into the pot. Sprinkle in basil, oregano, thyme, onion powder, garlic powder, salt, pepper, and optional Italian seasoning. Stir well.

   Time: PT2M

6. Simmer the Soup

   Reduce heat to low and let the soup simmer until the vegetables are tender, about 15‑20 minutes.

   Time: PT18M

   Temperature: low

7. Cook the Pasta

   While the soup simmers, bring a separate pot of salted water to a boil, add the ditalini pasta, and cook until al dente according to package instructions (about 8‑10 minutes). Drain.

   Time: PT10M

   Temperature: boiling

8. Add Beans and Pasta

   Stir the cooked pasta, drained kidney beans, and cannellini beans into the soup. Add a little extra broth or water if you prefer a thinner consistency. Heat through for another minute.

   Time: PT2M

   Temperature: medium

9. Finish with Parsley

   Remove the pot from heat and stir in the chopped fresh parsley.

   Time: PT1M

10. Serve

    Ladle the soup into bowls and top each serving with freshly shredded Parmesan cheese.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

35g

Fat

12g

Fiber

6g

Ingredient Substitutions

• Instead of Ground Beef: Ground turkey, Ground pork
• Instead of Olive Oil: Canola oil, vegetable oil
• Instead of Carrots: parsnips
• Instead of Onion: shallot
• Instead of Celery: fennel stalk
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Beef Broth: vegetable broth, water with bouillon
• Instead of Diced Tomatoes: fresh diced tomatoes (2 cups)
• Instead of Tomato Sauce: crushed tomatoes
• Instead of Ditalini Pasta: small shells, orzo
• Instead of Red Kidney Beans: black beans
• Instead of Cannellini Beans: great northern beans
• Instead of Fresh Parsley: fresh basil
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Basil: fresh basil (1 tbsp)
• Instead of Oregano: marjoram
• Instead of Thyme: herbes de Provence
• Instead of Onion Powder: additional fresh onion
• Instead of Garlic Powder: additional fresh garlic
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper
• Instead of Italian Seasoning Blend: homemade blend of basil, oregano, thyme

Equipment Needed

• Large Stockpot
• Wooden Spoon
• Chef's Knife
• Cutting Board
• Colander
• Measuring Spoons
• Grater (optional)

Critical Steps — Do Not Skip

• Brown the ground beef thoroughly and drain excess fat.
• Simmer the soup long enough for vegetables to become tender.
• Cook pasta al dente separately to avoid over‑cooking in the soup.
• Add beans and pasta at the end to keep them from disintegrating.

Chef Tips from the Video

• For extra depth, deglaze the pot with a splash of red wine after sautéing the vegetables.
• Toast the dried herbs briefly in the pot before adding liquid to release their aromatics.
• Use a mixture of half beef broth and half chicken broth for a richer flavor.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3‑4 days.

Freezer: Freeze soup (without pasta) for up to 2 months; add fresh pasta when reheating.

Room temperature: Do not store at room temperature; cool before refrigerating.

Make-Ahead Tips

• Prepare the soup base (meat, vegetables, broth, tomatoes, seasonings) up to step 6 and refrigerate; add pasta and beans just before serving.
• Freeze the soup base without pasta; thaw and reheat, then add freshly cooked pasta.

Frequently Asked Questions