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Pasta e Fagioli Soup
When I was growing up, I used to think this dish sounded so regal and fancy, but then I learned pasta e fagioli just means “pasta and beans” in Italian! Ditalini pasta works well in soups because the noodles are tiny enough to fit on a spoon, making the perfect bite, while the addition of ground beef makes the dish even heartier.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 40 minutes
- Yield: Serves 8
- Category: Soups
Ingredients
Scale
- 1 pound lean ground beef
- Kosher salt and freshly ground black pepper
- 1 cup diced onion
- 2 garlic cloves, minced
- 1 cup shredded carrot
- 1 cup chopped celery
- 1 tablespoon chopped fresh rosemary
- 1/2 cup red wine, such as Merlot or Cabernet (optional)
- 2 tablespoons tomato paste
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can low-sodium chicken broth
- 1 (15-ounce) can red kidney beans, undrained
- 1 (15-ounce) can cannellini beans, undrained
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 8 ounces uncooked ditalini pasta
- Hot sauce, for serving
Instructions
- In a large pot, brown the ground beef over medium-high heat until no longer pink, seasoning with salt and pepper. Add the onion, garlic, carrot, celery, and rosemary and cook, stirring occasionally, for 10 minutes.
- Add the wine (if using) and the tomato paste to the pan. Stir to combine. Cook until the wine has reduced, about 5 minutes.
- Add the diced tomatoes, tomato sauce, broth, kidney beans, cannellini beans, basil, thyme, and bay leaf. Stir well to combine.
- Reduce the heat to low and simmer, stirring occasionally, for 1 hour.
- Meanwhile, bring a large pot of water to a boil. Add the ditalini pasta and cook until al dente according to the package instructions. Drain and set
- When the soup is ready, remove from the heat and stir in the pasta. Remove the bay leaf, taste, and adjust the seasoning as needed.
- Ladle into bowls and serve with hot sauce for passing at the table.
