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Pasta e Fagioli

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A comforting Italian soup made with pasta and beans, perfect for chilly evenings.

Ingredients

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  • 1 pound ground beef
  • 1 can (15 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1 cup ditalini pasta
  • 1 can (14.5 ounces) diced tomatoes
  • 4 cups beef broth
  • 1 cup onion, chopped
  • 1 cup carrot, chopped
  • 1 cup celery, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • Salt and pepper to taste
  • Parmesan cheese for serving (optional)

Instructions

  1. Brown the ground beef in a large pot over medium heat until fully cooked, stirring occasionally to break it apart.
  2. Add the chopped onion, carrot, celery, and minced garlic to the pot, stirring well. Cook until the vegetables are soft and fragrant, about 5 minutes.
  3. Stir in the diced tomatoes, beef broth, kidney beans, cannellini beans, and Italian seasoning. Bring the mixture to a boil, letting those flavors meld beautifully.
  4. Add the ditalini pasta to the bubbling pot. Cook according to package instructions until al dente, stirring occasionally to prevent sticking.
  5. Season with salt and pepper to taste, adjusting the seasoning as needed for your preference.
  6. Serve the Pasta e Fagioli hot, with a sprinkle of Parmesan cheese on top if desired.

Notes

This dish stores well and can be made in advance. Consider cooking the pasta separately if you have leftovers to prevent it from becoming mushy.

Nutrition

Find it online: https://pinrecipezbylinaa.com/pasta-e-fagioli/

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