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Pasta e Fagioli Soup

Pasta e Fagioli Soup

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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.

Ingredients

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Instructions

  1. 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.
  2. Add the wine (if using) and the tomato paste to the pan. Stir to combine. Cook until the wine has reduced, about 5 minutes.
  3. Add the diced tomatoes, tomato sauce, broth, kidney beans, cannellini beans, basil, thyme, and bay leaf. Stir well to combine.
  4. Reduce the heat to low and simmer, stirring occasionally, for 1 hour.
  5. 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
  6. 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.
  7. Ladle into bowls and serve with hot sauce for passing at the table.

Find it online: https://foodgardening.mequoda.com/recipe/pasta-e-fagioli-soup/