Pasta e Fagioli Recipe is a comforting Italian classic that delivers one-pot convenience, hearty beans and pasta, and rich savory broth. Ground beef, cannellini beans, kidney beans, and small pasta simmer together in this pasta e fagioli soup recipe using a stovetop method that builds deep flavor with tomatoes, herbs, and Parmesan.
If you like this soup recipe, you may also love our Italian Lentil Soup, Tuscan Tortellini Soup, or our Tuscan White Bean Soup.
Pasta e Fagioli Recipe at a Glance 🔎
- 🕒 Prep Time: 15 minutes
- ⏱️ Cook Time: 30 minutes
- 👥 Servings: 8
- 🔥 Cook Method: Stovetop simmer
- 🍽️ Cuisine: Italian
- 👩🍳 Pair With: Garlic bread, Caesar or Simple Italian Salad Recipe
- ⭐ Difficulty Level: Easy
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Dropping in a Parmesan rind while the soup cooks adds a subtle depth that tastes very traditional. ~Jami
Why We Love This Recipe
- Hearty and Filling: Perfect for chilly nights.
- Protein-Packed: Loads of lean ground beef and two types of beans.
- Easy: Made in one pot, minimizing cleanup.
- Customizable: Uses fresh herbs and spices that suit your taste.
Key Ingredients
- Olive Oil: Adds richness and depth.
- Ground Beef: Lean ground beef provides hearty protein and flavor.
- Onion, Carrots, Celery: A classic base that adds sweetness, color, crunch, and aroma.
- Garlic: Enhances the soup's aromatic profile.
- Seasonings (kosher salt, black pepper, oregano, Italian seasoning, red pepper flakes): Elevates the overall flavor.
- Canned Diced Tomatoes: Adds acidity and body.
- Low-Sodium Beef Broth and Beef Bouillon: Creates a rich, savory base.
- Beans: Cannellini beans and red kidney beans provide protein and heartiness.
- Pasta: Small shell pasta or ditalini adds texture and makes the soup more filling.
- Tomato paste: Deepens the soup's flavor.
- Bay Leaf: Adds a subtle herbal note.
- Parmesan Cheese: Provides creaminess.
- Red Wine: A splash enhances depth of flavor.
- Water: Adjusts the soup's consistency.
- Fresh basil: For garnish and added freshness.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Ground Beef: Use ground turkey or chicken for a leaner option.
- Pasta: Swap out the small shell pasta for gluten-free pasta for a gluten-free version.
- Beef Broth: Use vegetable broth for a vegetarian option.
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How To Make the Best Pasta e Fagioli
STEP 1: Heat The Oil And Cook The Ground Beef
Heat the olive oil in a Dutch oven or large pot over medium heat. Add the ground beef with a pinch of salt and cook until browned, breaking it up with a spoon, about 5-7 minutes.
STEP 2: Sauté The Vegetables
Stir in the diced onion, carrots, celery, and minced garlic, cooking until the vegetables are softened, about 5 minutes. Add seasoning and stir for another 1-2 minutes.
STEP 3: Simmer The Soup
Add the canned diced tomatoes, beef broth, cannellini beans, red kidney beans, pasta, tomato paste, bay leaf, red wine, Parmesan rind, water, and Better than Beef Bouillon.
Bring to a boil, then reduce heat to low and simmer uncovered for 15-20 minutes until the pasta is al dente. Remove the bay leaf and Parmesan rind.
STEP 4: Finish With Parmesan And Serve
Stir in freshly grated Parmesan cheese.
Serve hot, garnished with additional Parmesan, fresh basil, and a drizzle of high-quality olive oil if desired.
Expert Tips for Success
👩🍳Jami's Secrets: Want to take this recipe to the next level?
✔️ DO Use high-quality ingredients, especially olive oil and beef broth.
✔️ DO Add a splash of water or broth to reach your desired consistency if needed.
❌ DO NOT Don't skip the Parmesan rind; it adds a depth of flavor that enhances the entire dish.
Storage
Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days and freeze for 3 months. Soup should be cooled completely before placing it in the freezer to prevent ice crystals from forming.
Pasta e Fagioli FAQs
In Italian, "pasta e fagioli" translates to "pasta and beans." It's a rustic, comforting soup traditionally made with small pasta shapes, beans, and a savory broth. Variations can include vegetables, herbs, and sometimes meat for added flavor.
To make pasta e fagioli in a slow cooker, start by browning the ground beef in a skillet, then transfer it to the slow cooker. Add the remaining ingredients except for the pasta. Cook on low for 6-8 hours, adding the pasta during the last 20-30 minutes so it doesn't overcook.
The best pasta for pasta e fagioli is a small variety like ditalini, small shells, or elbow macaroni. These shapes work well because they're bite-sized and blend well with the beans and broth.
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📖 Recipe
Best Pasta e Fagioli Recipe
Equipment
- Dutch oven or large pot
- Wooden spoon
- Cutting board
- Chef's Knife
- Measuring cups and spoons
- Grater for Parmesan cheese
Ingredients
- 1 pound ground beef
- 2 tablespoons olive oil
- 1 small onion finely diced
- 2 medium carrots diced
- 2 medium celery stalks diced
- 3 cloves garlic minced
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes
- 1 teaspoon Better than Beef Bouillon
- 1 (15 ounce) can diced tomatoes
- 4 cups low-sodium beef broth plus 1-2 cups of water
- 1 (15 ounce) can cannellini beans drained and rinsed
- 1 (15 ounce) can red kidney beans drained and rinsed
- 1 cup small shell pasta or ditalini
- 2 tablespoons tomato paste
- ¼ cup freshly grated Parmesan cheese plus more for serving
- Splash of red wine
- Parmesan rind
- 1 teaspoon kosher salt
- ½ teaspoon cracked black pepper
- Fresh basil for garnish
Instructions
- In a Dutch oven or large pot, heat the olive oil over medium heat.
- Add the ground beef with a pinch of salt and cook until browned, breaking it up with a spoon as it cooks, about 5-7 minutes.
- Stir in the diced onion, carrots, celery, and minced garlic. Cook until the vegetables are softened, about 5 minutes.
- Season with cracked black pepper, dried oregano, Italian seasoning, and red pepper flakes. Mix well.
- Add the diced tomatoes (with their juices), beef broth, cannellini beans, red kidney beans, small shell pasta, tomato paste, bay leaf, splash of red wine, Parmesan rind, water, and Better than Beef Bouillon. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for about 15-20 minutes, or until the pasta is cooked al dente.
- Remove the bay leaf and Parmesan rind, then stir in the freshly grated Parmesan cheese.
- Serve hot, garnished with additional Parmesan cheese, fresh basil, and a drizzle of high-quality olive oil.
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Notes
- Cook the ground beef until browned to develop a deeper flavor base.
- Simmer the soup gently so the pasta cooks evenly without becoming mushy.
- Add extra broth or water if the pasta absorbs too much liquid during cooking.
- Remove the Parmesan rind before serving.
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