Ingredients

2 Tbsp olive oil, divided

1 lb lean ground beef

1 1/2 cups chopped yellow onion

1 cup diced carrots (about 2 medium)

1 cup diced celery (about 3 stalks)

3 cloves garlic, minced (1 Tbsp)

3 (8 oz) cans tomato sauce

2 14.5 oz cans low-sodium chicken broth

1/2 cup water, then more as desired

1 (15 oz) can diced tomatoes

2 tsp granulated sugar

1 1/2 tsp dried basil

1 tsp dried oregano

3/4 tsp dried thyme

1/2 tsp dried marjoram

Salt and freshly ground black pepper

1 cup dry ditalini pasta

1 (15 oz) can dark red kidney beans, drained and rinsed

1 (15 oz) can great northern beans, drained and rinsed

Finely shredded Romano or Parmesan cheese, for serving

3 Tbsp minced fresh parsley

Instructions

Step 1: Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Crumble in the ground beef and cook, stirring occasionally, until fully cooked through. Drain fat from the beef, then transfer it to a plate and set aside.

Step 2: Add the remaining 1 tablespoon of olive oil to the same pot. Add the chopped onions, diced carrots, and diced celery. Sauté over medium-high heat until the vegetables are tender, about 6 minutes. Add the minced garlic and cook for 1 more minute.

Step 3: Stir in the chicken broth, tomato sauce, water, diced tomatoes, granulated sugar, dried basil, oregano, thyme, and marjoram. Return the cooked beef to the pot. Season with salt and freshly ground black pepper to taste.

Step 4: Bring the soup to a boil, then reduce the heat to medium-low. Cover the pot with a lid and allow it to simmer, stirring occasionally, until the vegetables are soft, about 15 to 20 minutes.

Step 5: Meanwhile, cook the ditalini pasta according to the package directions until al dente. Drain the pasta well.

Step 6: Add the cooked pasta, kidney beans, and great northern beans to the soup. If the soup is too thick, thin it with a little more broth or water as desired.

Step 7: Allow the soup to cook for 1 minute longer to warm everything through. Stir in the minced fresh parsley.

Step 8: Serve the soup warm, topped with finely shredded Romano or Parmesan cheese.

Tips & Variations

For a vegetarian version, omit the ground beef and use vegetable broth instead of chicken broth.

You can substitute the ditalini pasta with small shells or elbow macaroni.

Adding a splash of red wine to the sautéed vegetables can deepen the flavor.

Fresh herbs like basil or oregano can be used in place of dried for a brighter taste.

FAQs

Can I use other types of beans in Pasta e Fagioli?

Yes, you can use any combination of beans you prefer, such as cannellini, black beans, or pinto beans. Just make sure to drain and rinse canned beans before adding them to the soup.

Why is the soup sometimes called “Pasta fazool”?

“Pasta fazool” is a regional nickname from Southern Italy, particularly in the Neapolitan dialect, where “fazool” means beans. It’s simply an affectionate term for Pasta e Fagioli that highlights the key ingredient—beans.

Dinner

Pasta e Fagioli Soup Recipe

Introduction