Pasta Fagioli

pasta soup with minced meat and veggies in a round bowl.

5 from 1 vote

This Pasta Fagioli is comfort in a bowl! A classic Italian soup with white beans and pasta in a rich tomato broth with ground beef. Packed with veggies and protein, it's a satisfying meal that's perfect for chilly winter evenings.

Prep Time10

Cook Time35

Total Time45

Course: Main Course, Soup

Cuisine: Italian

Diet: Halal, Low Lactose

Skill Level: Beginner

Servings: servings

Author: Rena Awada

Ingredients

1 pound ground beef 15% fat
1 sweet onion diced
2 medium carrots sliced
1 red bell pepper diced
2 sticks celery chopped
5-6 cloves garlic minced
1 Parmesan rind
15 ounces crushed tomatoes one can, or tomato sauce
6 cup broth or stock
2 teaspoons dried basil
2 teaspoons Italian seasoning
1 teaspoon Kosher salt or to taste
15 ounces cannellini beans rinsed and drained, one can
1 cup small-cut pasta or protein pasta

Optional:

shredded Parmesan cheese or chopped fresh parsley to serve

Instructions

Cook the 1 pound ground beef in a dutch oven over medium heat.
Once the beef is no longer pink, add in the 1 sweet onion (diced), 2 medium carrots (sliced), 1 red bell pepper (diced), 2 sticks celery (chopped) and 5-6 cloves garlic (minced). Continue to cook, stirring often, for 6-8 minutes.
Add the 1 Parmesan rind, 15 ounces crushed tomatoes, 6 cup broth or stock, 2 teaspoons dried basil, 2 teaspoons Italian seasoning and 1 teaspoon Kosher salt. Bring the soup to a boil, then reduce the heat and simmer for 15 minutes.
Once the soup has cooked, add the 15 ounces cannellini beans and 1 cup small-cut pasta or protein pasta. Continue to simmer for about 10 minutes, or until the pasta is cooked to al dente.
Serve the soup warm, with shredded Parmesan cheese or chopped fresh parsley (optional).

Notes

Storage & Reheating

Fridge: Allow leftover soup to cool, then transfer to an airtight container. Store in the fridge for up to 3 days.
Freezer: It's best to cook and store the pasta separately if freezing. Let the soup and the cooked pasta cool, then store separately in airtight containers in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm the soup (with the pasta, if stored separately) in a pot over a medium-low heat, stirring occasionally, until piping hot. Alternatively, microwave individual portions in microwave-safe bowls until piping hot throughout

Nutrition