I’ve seen loads of versions of Pasta E Fagioli soup. No matter what you put in it, no matter how you make it, it seems to always be delicious.
This soup has ground beef in it and is super easy to make. So its a more hearty Pasta E Fagioli.
How easy is this soup?
Just brown the ground beef. Saute your Mirepoix mix (carrots, celery and onion). Add garlic. The add wet ingredients, herbs and ground beef back in. Either add pasta to the soup if you are eating immediately or, I cook the pasta separately and add to the soup as needed. Add beans and zucchini.
If you are not eating the entire soup immediately and cook the pasta in the soup, the pasta will keep absorbing the liquid in the soup and get very mushy.Â
What ingredients do you need?
Mirepoix Mix (mixture of carrots, celery and onion)
Minced Garlic
Ground Beef
Tomato Sauce
Diced Tomatoes
Beef Broth or Stock
Water
Canned Dark Red Kidney Beans
Canned Great Northern Beans
Zucchini
Fresh Parmesan Cheese
Basil
Oregano
I always try to use San Marzano canned tomatoes. Make sure the can says from Italy. The ones from Italy come in almost a tomato sauce instead of a watery sauce that most come with. The California ones are not true San Marzano tomatoes and have a watery base. If I use the Italy ones, I eliminate the tomato sauce called for in this recipe. I also don’t use the canned diced tomatoes because the diced canned tomatoes have calcium chloride in them which prevents them from breaking down. We want the tomatoes in this recipe to break down some.
This soup is super easy to make, even a beginner could make this soup without any problem. It’s perfect for dinner. Serve with a salad and hot, crusty bread.
You can’t go wrong with this soup.
 
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Pasta E Fagioli
- Total Time: 1 hour 20 minutes
- Yield: 8 1x
Description
A hearty soup, rich in tomato, vegetables, and ground beef.
Ingredients
- 1 c. Ditalini pasta or any other very small soup pasta
- 1 lb ground beef
- extra virgin olive oil
- 1–1/2 c. diced or matchstick carrots
- 1–1/2 c. chopped celery
- 3/4 c. chopped onion
- 1 large clove garlic, minced
- 3 – (8 oz.) cans tomato sauce
- 5 c. beef broth
- 1 c. water
- 1 – (15 oz.) can diced tomatoes
- 1 Tbsp sugar
- 1 tsp. dried basil
- 1/2 tsp. dried oregano
- Salt and pepper to taste
- 1 – (15 oz) can Dark Red Kidney beans, drained and rinsed
- 1 – (15 oz) can Great Northern beans, drained and rinsed
- 1 – small zucchini, halved and sliced
- Parmesan cheese
Instructions
- Heat a couple of tablespoons of olive oil in a large non-stick stockpot over medium high heat. Add ground beef and cook until completely cooked. Remove ground beef from pan, and set aside.
- Heat a couple more tablespoons olive oil in stockpot and saute carrots, celery and onion on medium high heat just beginning to cook, about 4 minutes or so. Add minced garlic and saute 1 minute longer.
- Reduce heat. Add tomato sauce, beef broth, water, canned tomatoes, sugar, basil, oregano, chili powder and cooked ground beef. Add salt and pepper to taste. Cover and simmer for 45 minutes.
- While soup is cooking, cook Ditalini or other pasta according to package directions. Drain, and cool on a cookie sheet. When cooled, add a little olive oil to prevent pasta from sticking. Put in a sealed container to add to soup when serving.
- Add Kidney and Great Northern beans and zucchini to soup, and cook 15 minutes or so longer, or until zucchini is cooked.
- Add pasta to each serving when serving. If all of the pasta is added to the soup, the pasta becomes slimy and absorbs all the liquid in the soup.
- Garnish with grated Parmesan cheese.
- Prep Time: 20 mins
- Cook Time: 1 hour
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