Pasta e fagioli soup
Hearty pasta e fagioli soup with ground beef, two kinds of beans, ditalini and vegetables in an herby tomato broth. A cozy one-pot dinner for eight.
27% of it needs you at the counter
- Hands-on
- 15 min
- Cooking
- 40 min
- Serves
- 8
- Calories
- 290
- Protein
- 22 g
- Per serving
- $2.24
Why this recipe works
Pasta e fagioli simply means 'pasta and beans', a thrifty Italian soup. This is the hearty Italian-American version with ground beef and a tomato broth, the kind people order at Italian chain restaurants. It feeds a crowd for very little.
- Browning the beef well before the vegetables go in gives the broth a deep, meaty base.
- Two kinds of beans give the soup body: creamy cannellini and firmer kidney beans.
- The ditalini cooks in the soup only until al dente, so it doesn't turn soft before you serve it.
Ingredients
To serve
You will need
- Large Dutch oven or soup pot
Method
Tap a step number to mark it done.
Brown the beef
Heat the oil in a large pot over medium-high heat. Add the beef and cook, breaking it up, for 6 to 7 minutes, until browned with no pink left. Spoon off excess fat.
Add the vegetables
Add the onion, carrots and celery and cook 6 minutes, until softened. Stir in the garlic for 30 seconds.
Simmer the broth
Add the diced tomatoes, tomato sauce, broth, oregano, basil, salt and pepper. Bring to a boil, then cover and simmer on low for 15 minutes, until the carrots are tender.
Cook the pasta
Stir in both beans and the ditalini. Simmer uncovered, stirring now and then so the pasta doesn't stick, for 9 to 10 minutes, until the pasta is just al dente.
Serve
Taste for salt and pepper. Ladle into bowls and top with Parmesan and parsley.
Techniques in this recipe
- Ground meat and fresh sausage160°F / 71°C
Source: USDA safe minimum internal temperatures. Measure the thickest part, away from bone. Is it done? Safe temperatures
The internal temperatures that tell you chicken, pork, beef, fish and ground meat are cooked safely, and when to pull them early for juicier results.
Read the full guideDark brown: bitter, start over Pale gold, about 30 seconds: fragrant Mince and cook garlic
Crush, peel and rock-chop garlic fine, then cook it only until fragrant, about 30 seconds. Burnt garlic turns bitter and takes the dish with it.
Read the full guideRolling boil: too hard for most sauces Simmer: small, gentle bubbles Simmer, don't boil
A boil has big, rolling bubbles; a simmer has small bubbles that break gently. Most sauces, soups and stews want a simmer.
Read the full guide
Cook's notes
- If you plan to have leftovers, cook the pasta separately and add it to each bowl. Pasta left in the soup drinks up the broth overnight.
- Leftover soup thickens as it sits; thin it with broth or water when you reheat it.
- Simmer a Parmesan rind in the broth for extra savoriness, and remove it before serving.
Nutrition per serving
290 calories
$2.24 estimated cost per serving
Where the calories come from
| Protein | 30% of calories | 22 g |
|---|---|---|
| Carbs | 45% of calories | 33 g |
| Fat | 25% of calories | 8 g |
| Fiber | 7 g | |
| Sodium | 1100 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
What's the difference between pasta e fagioli and minestrone?
Pasta e fagioli centers on beans and pasta, often with meat. Minestrone is mainly vegetables, with beans and pasta in a supporting role.
Can I freeze pasta e fagioli?
Yes, for up to 3 months, but freeze it without the pasta. Cook fresh ditalini when you reheat it so it isn't mushy.
Is pasta e fagioli dairy-free?
Yes, as written. Only the optional Parmesan topping contains dairy.
