When you are looking for something hearty, warm and soothing on a chilly day or feeling a bit under the weather, there is nothing like a delicious bowl of soup to warm your soul. Pasta e Fagioli delivers a bit of Italian flare in a rich tomato broth filled with beans, vegetables, pasta & ground beef that comes together all in one bowl.

Pasta e Fagioli is a traditional Italian soup which translates to pasta and beans. With many variations ranging from meat laden to vegetarian, I have come to love the flavors that come together. It is rich in flavor that comes from the Tomatoes simmering in the broth with the added fat rendered from the beef. Onions, Garlic & Basil add additional aromatics while the Beans and Pasta make the soup fulfilling but not heavy. Tradition has it incorporating Carrots and Celery which may be added but wasn’t in my inclusions this time around.

The secret to a delicious soup is being sure to season it well. Some will season in layers starting from the vegetables, then meat, then broth and so forth. If you are anything like me, you want the simplest route without affecting the flavor. A good seasoned meat will season the broth all in one shot. Bring it all together and simmer it to meld the flavors all in one. When I think of Pasta e Fagioli, I think of Italian seasonings. Basil, Oregano, Rosemary, Thyme and Marjoram are more commonly found in a spice blend. I love a hint of warmth on the palate. Cumin provides a warm earthy flavor which in turn adds depth to this soup. I absolutely love it along with my Garlic Herb Seasoning Blend amongst others. Sounds like hours of flavors in less time in the comfort of your home.

Pasta e Fagioli

A rich and hearty broth filled with a combination of beans, tender vegetables, crushed tomatoes, ditalini pasta and meaty ground beef simmered to perfection delivering a heart warming dish all in one bowl.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Lunch, Main Course
Cuisine American, Italian
Servings 6

Equipment

  • Dutch Oven with lid
  • Small Pot
  • Cutting Board
  • Knife

Ingredients
  

Protein

  • 1.5 lbs Ground Beef May substitute for Ground Turkey or Ground Chicken.

Produce

  • 1 Onion Diced
  • 5 Garlic Cloves Chopped
  • 4 Basil Leaves Chopped finely.

Pantry

  • 32 oz Vegetable Broth Your preferred brand.
  • 28 oz San Marzano Crushed Tomatoes Your preferred brand.
  • 15.5 oz Small Red Beans Drained and rinsed.
  • 15.5 oz Cannellini White Beans Drained and rinsed.
  • 1 cup Ditalini Pasta Prepared to Al dente.

Seasonings

  • 2 tbsp Garlic Herb Seasoning
  • 1 tbsp Italian Seasoning Blend
  • 1 tbsp Adobo May substitute for your preferred Seasoned Salt.
  • 1 tbsp Tomato Chicken Bouillon
  • 1 tsp Cumin
  • 1 tsp Onion Powder
  • 2 tsp Sugar
  • 1/2 tsp Black Pepper

Instructions
 

  • Heat Dutch Oven on Medium/High.
  • Add Ground Beef and begin to brown.
  • Add 1 tbsp Garlic Herb Seasoning, Italian Seasoning, Adobo, Cumin, Onion Powder & Black Pepper and stir to incorporate ingredients into Beef.
  • Add Diced Onion & Garlic and continue cooking until Onion becomes tender and Garlic is fragrant.
    ***Do not drain beef as the rendered fat adds flavor.
  • Once cooking process is complete, pour in your crushed Tomatoes & Broth and stir to incorporate.
  • Add remaining Garlic Herb Seasoning, Basil, Tomato Chicken Bouillon, Beans, Pasta and Sugar. Continue stirring to incorporate.
  • Lower cooking temperature to Medium, cover and let simmer stirring periodically for 20 minutes. Taste midway through to see if additional seasoning is needed.
  • Enjoy with warm crusty Garlic Bread to soak up the broth.
Keyword Ground Beef, Pasta e Fagioli, Soup, Tomatoes, vegetables