Pasta e Fagioli means "pasta and beans." It is a traditional healthy Italian soup that is loaded with aromatics, pasta, veggies, tomato sauce, and beans. This lovely comforting Italian soup is a perfect dish for a chilly night. Just top it off with some parmesan cheese and serve it with crusty Italian bread; so delicious! I love everything about this Pasta e Fagioli recipe; it is healthy, flavourful and super easy to make.
What Ingredients go into Pasta e Fagioli?
Minced beef
Celery, chopped into small chunks
Carrots
Onion
Olive oil
Garlic
Crushed tomato in tomato sauce
Tomato sauce
Kidney beans, drained
Chicken broth/stock
Pasta, uncooked (ditalini or elbow)
Italian seasoning
Salt
Ground black pepper
Parsley (optional)
How to make Pasta e Fagioli Soup?
Cooking the beef: Heat the oil on medium then add the meat. Break it into small pieces and cook for about 4-5 minutes until it becomes brown. Transfer the meat to a bowl then set aside.
Making the soup: In the same pot, add carrots, celery, onion, and minced garlic. Sauté for 3-4 minutes or until the veggies become soft.
Return the minced beef back to the pot with the veggies. Add chopped tomatoes and tomato sauce, stir everything. Next add in the kidney beans, chicken broth, salt, ground black pepper and Italian seasoning. Let everything simmer for about 10 minutes.
Finally, stir in the pasta. Keep cooking until the pasta is fully cooked (about 10-13 minutes). Garnish with chopped parsley then serve.
Tips
- If you make this soup ahead of time, I recommend not adding in the pasta until you’re about ready to eat otherwise the pasta will become mushy.
- This soup freezes and reheats well, without adding the pasta, of course.
- You can use any small pasta such as elbow, mini penne, ditalini, or small shells.
More Recipes
Pasta E Fagioli Soup
Ingredients
- 500 g minced beef
- 1 stalk celery , chopped into small chunks
- 2 carrots
- 1 onion
- 2 tablespoon olive oil
- 2 cloves garlic
- 400 g crushed tomato in tomato sauce
- ½ cup tomato sauce
- 400 g kidney beans canned, drained
- 5 cups chicken broth/stock
- 1 cup pasta uncooked (ditalini or elbow)
- 1 teaspoon Italian seasoning
- ½ teaspoon ground black pepper
- 1 teaspoon salt
- 1 tablespoon parsley (optional)
Instructions
- Heat the oil on medium then add the meat. Break it into small pieces and cook for about 4-5 minutes until it becomes brown. Transfer the meat to a bowl then set aside.
- In the same pot, add carrots, celery, onion, and minced garlic. Sauté for 3-4 minutes or until the veggies become soft.
- Return the minced beef back to the pot with the veggies. Add chopped tomatoes and tomato sauce, stir everything. Next add in the kidney beans, chicken broth, salt, ground black pepper and Italian seasoning. Let everything simmer for about 10 minutes.
- Finally, stir in the pasta. Keep cooking until the pasta is fully cooked (about 10-13 minutes). Garnish with chopped parsley then serve.
Nutrition
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