BEST PASTA FAGIOLI SOUP — With a tomato based broth, lean ground beef, ditalini pasta, beans and plenty of herbs and spices, this heartwarming soup is one you’ll make again and again.
I’m honestly not sure what makes it so special, but I know that somehow all of the ingredients combine to make a hearty, flavorful soup that is the epitome of comfort food.
I’m not a big fan of kidney beans, which are commonly used in this soup, so I make my pasta e fagioli with cannellini beans. Great Northern beans would also work well.
I prefer the smooth, creamy texture of cannellini beans, but this soup would still be delicious with kidney beans, or even a combination of two or three types of beans.
Even my husband, who says he doesn’t like beans, ate a big bowl and came back for seconds!
This soup traditionally contains some type of very small pasta. I prefer ditalini, but it’s not always easy to find at the store.
Tiny pasta shells are a great substitution, and elbow macaroni works well too, but I wouldn’t use a pasta any larger than that or the soup will lose some of it’s traditional texture and appearance.
This recipe does make enough to feed a very large family, or a small army, but it’s even better the next day and the leftovers freeze well.
I love making it when all my boys are home for winter holidays. It’s perfect for chilly days, and a big batch means we can enjoy it for dinner one night, and a few lunches after that.
Although the ingredient list for the Best Pasta Fagioli Soup doesn’t contain anything fancy, everything comes together to create one of the most delicious soups you’ll ever have!
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Here’s what you’ll need to make the Best Pasta Fagioli Soup
- Ground beef
- Olive oil
- Produce: onion, celery, garlic, fresh parsley
- Spices: Italian seasoning, salt and pepper
- Beef broth
- Canned crushed tomatoes
- Tomato paste
- Ditalini pasta
- Cannellini beans
- Grated Parmesan cheese
- 3 pounds lean ground beef
- 3 tablespoons olive oil
- 1 large onion, diced
- 2 cups diced celery
- 6-8 cloves garlic, minced
- 12 cups beef broth
- 1 (28 oz.) can crushed tomatoes
- 1 (6 oz.) can tomato paste
- 2 tablespoons Italian seasoning
- Salt and pepper, to taste
- 2 cups uncooked ditalini or other small pasta
- 2 (15 oz.) cans cannelini beans, drained
- Chopped fresh parsley, for garnish
- Parmesan cheese, for garnish
- In a large Dutch oven over medium heat, cook beef until no longer pink. Drain and set aside.
- In the same pot, heat the olive oil. Add the onion, celery, and garlic and cook until vegetables are tender, about 8 minutes. Stir in the beef broth, crushed tomatoes and tomato paste.
- Stir in the Italian seasoning, and salt and pepper, to taste. Cover and simmer for about 1 hour.
- Stir in the cooked ground beef, along with the pasta. Simmer until the pasta is tender, about 10 minutes. Add the beans and cook until heated through.
- Serve hot topped with fresh parsley, Parmesan cheese, and a drizzle of olive oil.
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Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 281Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 61mgSodium: 636mgCarbohydrates: 19gFiber: 2gSugar: 1gProtein: 25g
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