Pasta e Fagioli Soup

This Italian soup is full of nourishing vegetables and rich flavor! It will quickly become your go-to one-pot meal!

Once spring arrives, I'm usually ready to leave behind comforting soups and fire up the grill. Yet, I keep returning to this Pasta e Fagioli recipe, which translates to "pasta and beans." For now, I will blame it on Maine's Fool's Spring! As I write this, it is sunny and fifty degrees, and I am trying to ignore tomorrow's ice and wind warnings. I've had my fair share of versions of this Italian favorite, but I tried Cooking Classy's recipe and adapted it to fit our family's preferences. Hello, simmering parm rind! I always cook our pasta separately, add some olive oil, and allow each person to add the amount of pasta they prefer. This prevents the pasta from soaking up all of the rich broth. I add any leftover pasta to the soup before storing. As with most soups, this is even better the next day. I hope you'll have this soup recipe on repeat!

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Below are helpful photos of the recipe and favorite tools. Make sure to print the recipe card as well. Enjoy!

Ingredients

2 tablespoons extra virgin olive oil

1 pound lean ground beef (93/7)

1 large yellow onion, diced

1 cup diced carrots, peeled and quartered

1 cup diced celery

4 cloves of garlic, minced

24 ounces tomato sauce

1 (32 oz) carton unsalted chicken stock

3/4 cup water

1 (15 oz) can diced tomatoes

2 teaspoons white or golden sugar

1¼ tablespoons Italian seasoning

Salt and Pepper

1 (15 oz) can dark red kidney beans, drained and rinsed

1 (15 oz) can cannellini beans, drained and rinsed

1 parmesan rind (optional)

1 cup dry ditalini pasta, cooked and tossed in a drizzle of olive oil

Freshly grated parmesan cheese for topping

Fresh parsley, minced for topping

Steps

1. In a large pot or Dutch oven, heat one tablespoon of extra-virgin olive oil over medium to medium-high heat. Add the ground beef, and use a wooden spoon or silicone tool to stir occasionally until the beef is fully cooked and browned. Add a pinch of salt and pepper, and stir. Drain the fat, and transfer the cooked beef to a bowl. Set aside.

2. Add the final tablespoon of extra-virgin olive oil to the pot. Add the onions, carrots, and celery. Add a pinch of salt and pepper. Stir and cook for 5-6 minutes until the vegetables are tender and the onions are translucent. Add the minced garlic, stir, and cook for an additional minute.

3. Add the chicken stock, tomato sauce, diced tomatoes, water, sugar, Italian seasoning, another pinch of salt and pepper, and cooked beef. Stir and raise the heat to bring it to a boil. Lower the heat to medium, cover with the lid, and simmer for 30 minutes.

4. Add the drained and rinsed beans and the parmesan rind if using. Continue to simmer for an additional 15-20 minutes until the vegetables are fork-tender.

5. Top each serving with fresh parsley and grated parmesan. Crusty, warm bread is perfect for dipping! Allow the parmesan rind to sit in the soup while cooling. Remove before storing.

6. Make sure the soup has fully cooled before storing. I prefer Caraway's food storage containers because they are non-toxic and have air-release technology!

Our favorite tools, photos, and printable recipe card are below! Enjoy!