Description
Hearty, rich, and loaded with flavor, this Pasta e Fagioli is the perfect answer to your dinner dilemmas. With tender beans, perfectly cooked pasta, savory meat, and a robust tomato base, it’s an Italian classic made easy. Whether you’re looking for a quick dinner idea, a healthy and filling meal, or a comforting soup to warm up your week, this easy recipe checks all the boxes. It’s one of those food ideas that works beautifully for meal prep or a crowd-pleasing dinner party dish.
Ingredients
1 lb ground beef
1 tbsp olive oil
1 medium yellow onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
15 oz diced tomatoes (with juice)
15 oz tomato sauce
15 oz cannellini beans, drained and rinsed
15 oz red kidney beans, drained and rinsed
4 cups beef broth
1 cup ditalini pasta
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme
1/2 tsp crushed red pepper flakes (optional)
Salt and black pepper to taste
1/4 cup chopped fresh parsley or basil
Freshly grated Parmesan cheese (for serving)
Instructions
1. Heat olive oil in a Dutch oven over medium heat. Add diced onion, carrots, and celery. Sauté for 5–7 minutes until soft. Add minced garlic and cook 1 minute more.
2. Add ground beef to the pot. Cook until browned, breaking it up as it cooks. Drain excess fat.
3. Stir in diced tomatoes, tomato sauce, and beef broth. Add oregano, basil, thyme, red pepper flakes, salt, and pepper. Bring to a boil.
4. Add cannellini and kidney beans. Reduce heat and simmer uncovered for 15–20 minutes.
5. Cook pasta in a separate pot until al dente. Drain and set aside.
6. Add cooked pasta to the soup right before serving. Stir to combine.
7. Taste and adjust seasoning. Garnish with fresh herbs and Parmesan before serving.
Notes
Always cook pasta separately to avoid soggy noodles in leftovers.
Use freshly grated Parmesan and herbs for the best flavor finish.
Adjust broth consistency when reheating—this soup thickens as it rests.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 6g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 23g
- Cholesterol: 45mg