Best Pasta e Fagioli Recipe
Best 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.
Servings: 8
Calories: 294kcal
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.
Notes
Cooking Notes
Cook the ground beef first to build the base flavor of the soup. Let the pasta simmer directly in the broth so it absorbs flavor and naturally thickens the soup. A Parmesan rind added while simmering brings extra savory depth.
Tips for Best Results
- 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.
Nutrition
Calories: 294kcal | Carbohydrates: 20g | Protein: 16g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 650mg | Potassium: 570mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2685IU | Vitamin C: 3mg | Calcium: 74mg | Iron: 2mg
